magnolia bakery chocolate frosting
Ingredients:
Yield:
2
9-inch cakes
1 1/2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted powdered sugar
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 40 mins
1 Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2 To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3 Add the milk carefully and beat until smooth.
4 Add the melted chocolate and beat well for 2 minutes.
5 Add the vanilla and beat for 3 minutes.
6 Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7 **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Read more: http://www.food.com/recipe/chocolate-buttercream-134704#ixzz1SNcwFA9i