Chocolate Buttercream Frosting
Did anyone else used to eat store-bought frosting right out of the container with a spoon? I know I’m not the only one, because, man, was it addicting! Well, now I’m in more trouble, because I’ve learned how to make it myself! This chocolate buttercream frosting reminds of that store-bought goodness, but I’ve upped it’s game by adding melted chocolate. It gives the frosting this beautiful silkiness and deepens the chocolate flavor. Now, I wouldn’t want my frosting any other way.
Ingredients
2 sticks of unsalted butter, softened
3 cups confectioners sugar
1/2 tsp. table salt
1/2 cup cocoa powder
1/3 cup heavy cream
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate, melted
Directions
Add butter and vanilla extract to a large mixing bowl and cream together until smooth.
Combine the confectioners sugar, cocoa powder, and salt in a separate bowl. Then, sift the mixture into the the butter in thirds, blending on low speed after each addition.
Add the heavy cream a tablespoon at a time. Depending on the brand of butter that you use, you may not need all of it. Stop adding the cream when you have reached your desired consistency. It should be smooth, but still have some stability.
Melt the semi-sweet chocolate (I used chocolate chips) in a microwave safe bowl for up to one minute. Remove the bowl after 30 seconds have passed, give it a quick stir, and pop it back in until the chocolate has fully melted.
Let the chocolate cool for a couple minutes, then slowly pour it into your frosting. Blend until combined.
Use this frosting to ice my vanilla cupcakes, chocolate cake, confetti cake, fudgy brownies, etc.
Note: If you make this frosting ahead of time, keep it refrigerated until the day you’re ready to use it, then defrost it at room temperature for one hour to soften.
Makes enough frosting for 12 cupcakes.
