Chocolate Buttercream

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Total Time
40mins
Prep
15 mins
Cook
25 mins

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

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Ingredients

Nutrition

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.
Most Helpful

5 5

Oh my!!! You will not be disappointed! EXCELLENT frosting! Not too sweet & very light from all of the whipping. Simply the best.

5 5

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.

5 5

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