STEP 1: Cream the butter on medium speed until light, fluffy and increased volume (1 - 2 minutes)
STEP 2: Reduce ;speed to low and mix in 1 cup of the confectioner's sugar adding it in portions.
STEP 3: Sift in the cocoa powder in portions while mixing on low.
STEP 4: Mix the whiskey, heavy cream, vanilla together in a bowl and drizzle it into the butter mixture while mixing on low.
STEP 5: Mix in the salt (if you used unsalted butter)
STEP 6: While mixing, sift in the remaining confectioner's sugar in portions until you reach the desired consistency.
STEP 7: Whip the mixture on medium speed until smooth and creamy (1 - 3 minutes)

NOTE: Scrape down the sides and bottom of the mixing bowl as you work.

If you want it boozy, use Irish Cream in place of the cream in this recipe.

SERVING
Sprinkle chocolate shavings over the Irish Cream frosting between cake layers and on top of frosted cakes and cupcakes. Chocolate curls are also a nice touch.

STORING
The frosting will keep in the refrigerator in an airtight container for a couple of weeks. To use, remove it from the refrigerator and set out to bring it to room temperature. Then whip it to loosen it up.