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Frosting: Easy Chocolate Buttercream

Source of Recipe


From "The King Arthur Flour Baker's Companion"



List of Ingredients



• ½ cup chopped unsweetened, bittersweet, or semisweet chocolate
  
• 4 tablespoons (½ stick) butter, at room temperature
  
• â…› teaspoon salt
  
• 4 to 5 cups confectioners' sugar, sifted
  
• 2 teaspoons vanilla extract
  
• 6 tablespoons milk or cream
  






Instructions



1. Place the chocolate in a heatproof bowl or measuring cup. In the microwave, or over simmering water, melt the chocolate about three-quarters of the way. Remove from the heat or microwave and stir the chocolate until it's completely smooth. Set aside to cool at room temperature.
   
   
2. In a large bowl, beat together the butter and salt until fluffy. Add about half of the confectioners' sugar and beat slowly until well blended. Add the vanilla and half the milk and beat until fluffy. Add the melted chocolate and mix until thoroughly blended. Scrape down the sides of the bowl and add the remaining sugar and milk alternately until they've been completely incorporated. Beat until the frosting is light and fluffy, adjusting the consistency with more milk or confectioners' sugar as needed.
   
   
3. If you want some frosting left over to use in decorating, change the ingredient amounts as follows: 8 tablespoons (1 stick) unsalted butter, â…” cup chocolate, approximately 6 cups confectioners' sugar, and up to ½ cup milk or cream.
   
   
   Makes 2 to 3 cups
   (enough to frost an 8" or 9" layer cake, 9x13-inch cake, or 24 cupcakes)