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Remove butter and heavy cream from the fridge. Cut the butter into 2-inch chunks, and allow to soften slightly, about 10 mins at room temperature.
Make the black cocoa syrup. In a measuring cup, add the cream and boiling water. Whisk vigorously for about half a minute, then allow to sit for a minute. Whisk in both the black and Dutch-processed cocoas and whisk until no lumps of cocoa are visible. Add the milk powder and whisk.
The cocoa syrup has to be completely cool before proceeding. If in a rush, place the measuring cup in an ice water bath until the syrup is cool.
After it’s cool, whisk in the vanilla extract.
Smooth the butter and add the black cocoa syrup. Add the softened butter to the bowl of your stand mixer and whisk on high speed for 3 minutes until creamy and smooth. Add the syrup in at least 3 additions, mixing on low speed initially to reduce mess, then gradually move to high speed until all syrup is mixed in.
Add powdered sugar #1 to the butter mixture in two additions, mixing on high speed until thick. Add cream of tartar and a pinch of salt, mixing for a full minute.
Taste and add powdered sugar #2 to the frosting as desired, mixing on high speed for another minute.
Adjust for color and texture with an immersion blender if needed.