Silky Chocolate Buttercream Frosting
Serves 24
Directions
- 1Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves.
- 2Set aside to cool for 5 minutes.
- 3In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium high speed until smooth and creamy.
- 4Scrape the bowl and paddle well then add the vanilla and salt and mix on medium.
- 5Lower the mixer to stir speed and gradually mix in the warm sugar syrup.
- 6Stop and scrape the bowl and then mix again on medium speed until fluffy.
- 7With the mixer on low, add the heavy cream, then beat on medium to combine.
- 8Add the melted chocolate and mix on medium to combine.
- 9To smooth the buttercream, scoop about one cup of the buttercream into a microwave safe bowl and heat in the microwave until melted.
- 10Add the melted buttercream back into the mixer bowl and stir vigorously with a rubber spatula until smooth.
Ingredients
- 3 cup confectioners sugar
- 1/3 cup boiling water
- 4 stick unsalted butter, room temperature
- 1/8 tsp fine salt
- 2 tsp vanilla
- 1/4 cup heavy cream
- 1 1/4 cup semisweet chocolate chips, melted
Equipment
whiskbowllarge measuring cupstand mixerpaddle attachmentmicrowave safe bowlrubber spatula
Tips
- Will frost 24+ cupcakes or fill/frost an 8”/9” layer cake.