Chocolate Buttercream Frosting
This makes enough to frost a one-layer cake or one dozen cupcakes; double the recipe to fill and frost an 8 or 9-inch layer cake.
Ingredients
- 8 tablespoons butter or margarine, at room temperature
- 4 oz. unsweetened (or bittersweet) chocolate, chopped
- 1 cup powdered sugar
- 2-3 tablespoons milk or non-dairy milk, plus more if needed
- Pinch fine sea salt (optional)
Instructions
- Heat chocolate a double boiler until melted. Let cool to room temperature.
- In a large bowl, using an electric mixer or stand mixer, cream the butter. Beat in the chocolate and powdered sugar, 2 Tablespoons of milk, and salt and vanilla if using. Beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes until frosting is light and fluffy.
- If the frosting feels too dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
Nutrition
Calories: 300kcal
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
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