Cream the Base:

In a large mixing bowl, beat the softened cream cheese and butter together with a mixer on medium speed until smooth and fluffy, about 2 minutes.

Add Dry Ingredients:

Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated to avoid a mess.

Flavor and Smooth:

Add the vanilla extract and salt. Increase the speed to medium-high and beat until the frosting is creamy and well combined.

Adjust Consistency (Optional):

If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. Beat for an additional minute for extra fluffiness.

Use or Store:

Use the frosting immediately to frost cakes or cupcakes. If not using right away, store it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip before using.