Favorite Chocolate Buttercream FrostingCourse: Dessert
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.
1 stick unsalted butter or margarine, at room temperature
4 oz. unsweetened (or bittersweet) chocolate, chopped
1 cup homemade coconut powdered sugar
2-3 Tablespoons [non-dairy] milk, plus more if needed
Pinch fine sea salt (optional)
1/2 teaspoon pure vanilla extract (optional)
- 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.