8 tablespoonsbutter or margarine, at room temperature
4 oz. unsweetened (or bittersweet) chocolate, chopped
1cuppowdered sugar
2-3tablespoonsmilk 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.