Easy gluten-free chocolate frosting. Comes together in minutes. Only five ingredients.
Sift together powdered sugar, cocoa powder, and salt. Set aside.
Beat butter until light and creamy in a large bowl. Use medium-low speed on a mixer. Beat for about four minutes.
Stop mixer. Add powdered sugar/cocoa powder mixture and milk. Turn mixer to low. Mix until powdered sugar is combined. Increase mixer speed to medium. Mix until fluffy. Stop mixer. Scrape the bottom and sides of the bowl. Turn the mixer on and beat for an additional minute. If frosting seems thick, add additional milk.
Use to frost cooled cakes or cupcakes. Store leftover frosting in the refrigerator for up to one week. Allow frosting to come to room temperature and then beat for 30 seconds before using.
Makes enough frosting to frost and fill one 8-inch round cake or 24 cupcakes.