Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
Easy Chocolate Buttercream
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Recipe
Yield :
2½ cups, enough to frost 24 cupcakes
Ingredients
- Three 1-ounce squares unsweetened chocolate, roughly chopped
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 to 6 tablespoons milk
Directions
Place the chocolate in the top of a gently simmering double boiler. Stir occasionally until melted, about 6 minutes.
Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes. Add the melted chocolate and beat to combine.
On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 4 tablespoons of the milk, adding more milk if needed to reach spreading consistency.
Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
© 2005 Sara Neumeier
Nutritional Information
Nutrients per serving (% daily value)
This recipe serves 24.
109kcal (5%)
8mg (1%)
0mg (0%)
18mcg RAE (1%)
34mg
12mg
1g
19g
1g
20g
5mg (2%)
15mg (1%)
2g (12%)
4g (6%)
1mg (3%)
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