I realized this morning, after finishing all 101 cupcakes for tonight’s wedding (YES, I did it!), that I have been holding something back from you all for a very long time now. I can’t even believe it.
I’ve already shared my favorite vanilla buttercream frosting with you all.
I’ve shared almond buttercream frosting with you, too.
Heck, I’ve shared a lot of different frostings with you.
So how could I have ever forgotten to share my favorite chocolate buttercream frosting recipe with you?
This is really one of my favorites. You might be tempted to use chocolate that is sweetened, but don’t do it. The unsweetened chocolate is all you need, because the rest of the ingredients will take care of the sweetness factor (and coming from someone with a gigantic sweet tooth, you can take my word!).
One of the keys to getting this frosting super fluffy is to continue mixing it. Even when it looks like it’s thoroughly combined, let it keep mixing for a few more minutes on medium speed. You’ll end up with a light, fluffy, amazingly delicious chocolate frosting that will knock your socks off!
Chocolate Buttercream Frosting
Prep Time: 15 minutes
- 1/2 cup (1 stick) butter, softened
- 4-1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 4 ounces unsweetened baking chocolate, melted and cooled
- 1/4 – 1/3 cup milk*
Beat confectioners’ sugar and butter with electric mixer in medium bowl on low speed until blended. Stir in vanilla and melted/cooled chocolate. Gradually add in the milk to make the frosting smooth and spreadable.
*It seems like the amount of milk I need varies every time I make this frosting. I tend to add in the milk by the tablespoon until I get a light, fluffy frosting. For this past batch, I probably used closer to a 1/3 cup of milk, so just eyeball it.
Hopefully these will turn out to be a big hit at the wedding tonight!
Question for the Afternoon:
Frosting: What’s your all-time favorite?