Chocolate Buttercream

ratherbeswimmin''s Note:

From the Magnolia Bakery. Makes enough for one 9-inch two-layer cake or 2 dozen cupcakes.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 2 9-inch ...

• 1 ½ cups unsalted butter , softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate , melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 ¼ cups sifted powdered sugar

Directions:

1. Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2. To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3. Add the milk carefully and beat until smooth.
4. Add the melted chocolate and beat well for 2 minutes.
5. Add the vanilla and beat for 3 minutes.
6. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7. **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

Reviews

[Chef #929032]

Have had the vanilla cupcake with chocolate frosting from Magnolia Bakery in NYC many, many times. Recipe turns out just like it - delicious and chocolate-y. Love it! Thank you.

[Marsha Hamner]

wonderful......perfact! Tastes good too..;}