Wednesday, January 18, 2012

Quick Chocolate Buttercream Frosting

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Here's the recipe for the frosting I used when I made my brother's chocolate birthday cake. Like I said, this was a perfect recipe. Many times when I try chocolate frosting, they are way too sweet or not sweet enough. This was a perfect balance and the consistency was perfect. It was thick, but melted in my mouth.

Oh, and I trick I found while spreading icings like this (ones that are a little thicker) is to run your knife under hot water before spreading. It makes the icing spread smooth and it doesn't take up chunks of cake along the way. It really works and makes my life so much easier!

OH, and one more trick. Don't you love these? Before you put your cake on the serving dish to ice it, lay two pieces of parchment paper (side by side) underneath. That way, when you're spreading the icing and any gets on the bottom you don't have to worry about cleaning it up. Just pull the parchment paper from either side of the cake and your clean-up is done! So simple! Enjoy :)

Printable Recipe


  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners' sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and 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, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

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