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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Magnolia Bakery. Makes enough for one 9-inch two-layer cake or 2 dozen cupcakes. Ingredients:
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 |
Directions:
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.
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