Tuesday, October 2, 2012
I had to share the recipe I used to make one of the best chocolate buttercream frostings I’ve had. Justin and the kids loved it.
CHOCOLATE BUTTERCREAM FROSTING
2 cups (16 ounces) unsalted butter, at room temperature
5 cups powdered sugar
2 1/2 teaspoons vanilla extract
8-10 ounces semisweet or bittersweet chocolate, melted and semi-cooled
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for a minimum of 5 minutes, stopping to scrape the bowl a couple of times.
2. Reduce the speed to low and gradually add in the powdered sugar. Once all of the powdered sugar is added in, increase the speed to medium-high & add in the vanilla. Add in the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes. You will need to scrape the bowl a few times to make sure all of the chocolate is mixed in.
This recipe will make enough for 24 cupcakes.