Made with shatter
What you will need:
One medium bowl, one spatula, one small glass dish (for decarb), one whisk or hand mixer or stand mixer, measuring cups, and measuring spoons.
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- ½ cup unsweetened natural cocoa powder
- 3 to 4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoons salt
How to decarb shatter for edibles:
Preheat oven to 252 degrees °F. Add together butter and shatter into a small glass dish, and place into the oven for 27 minutes.
With a whisk, hand mixer or stand mixer fitted with a whisk attachment, beat butter with decarbed shatter on high speed for about 3 minutes or until creamy and lightened in colour, scraping down the bowl as needed.
Add confectioners’ sugar, cocoa powder, heavy cream, vanilla extract, and salt.
Beat on low speed until sugar is fully blended then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another tablespoon of heavy cream if needed to thin the frosting.