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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Yields: Icing for 1 two or three layer 9-inch cake or 24 cupcakes Ingredients:
1 cup unsalted butter, very soft |
1 tablespoon whole milk |
1 teaspoon whole milk |
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, melted and cooled to lukewarm |
1 teaspoon pure vanilla extract |
1 1/4 cups sifted confectioners' sugar |
Directions:
1. In a medium-size bowl, beat the butter until creamy, about 3 minutes.
2. Add the milk carefully and beat until smooth.
3. Add the melted chocolate and beat well.
4. Add the vanilla extract and beat for 3 minutes.
5. Gradually add the confectioner's sugar and beat until creamy and
6. desired consistency.
7. NOTES & TIPS:.
8. VARIATIONS: __Mocha Buttercream. Add 2-3 teaspoons instant espresso powder.
9. after adding the confectioners' sugar and continue with the recipe.
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