Chocolate Buttercream
"Yields: Icing for 1 two or three layer 9-inch cake or 24 cupcakes"
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 Batch of frosting
ingredients
- 1 cup unsalted butter, very soft
- 1 tablespoon whole milk
- 1 teaspoon whole milk
- 6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, melted and cooled to lukewarm
- 1 teaspoon pure vanilla extract
- 1 1⁄4 cups sifted confectioners' sugar
directions
- In a medium-size bowl, beat the butter until creamy, about 3 minutes.
- Add the milk carefully and beat until smooth.
- Add the melted chocolate and beat well.
- Add the vanilla extract and beat for 3 minutes.
- Gradually add the confectioner's sugar and beat until creamy and
- desired consistency.
- NOTES & TIPS:.
- VARIATIONS: __Mocha Buttercream. Add 2-3 teaspoons instant espresso powder.
- after adding the confectioners' sugar and continue with the recipe.
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RECIPE SUBMITTED BY
I am newly married, and adjusting to the wifey way. I am just starting my own kitchen, and slowly purchasing wonderful utensils and appliances so I can add to my cooking knowledge. My DH is a willing participant to my cooking, and will eat anything I place in front of him, even if I mess it up.
In our house, we have a weird mix of food cultures. My DH is a southern boy, born and bred in Virginia State, while I am a good ol canadian girl raised in toronto. It has allowed us to bring together both values, tradition and food cultures to make a great mix!
