Best Ever Chocolate Frosting

Serves 1
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Directions

  1. 1Put 3 cups of unsalted butter at room temperature into a stand mixer, or mix in a bowl with your hands or a hand mixer.
  2. 2Put 3 cups of unsalted butter at room temperature into a stand mixer, or mix in a bowl with your hands or a hand mixer.
  3. 3Put 3 cups of unsalted butter at room temperature into a stand mixer, or mix in a bowl with your hands or a hand mixer.
  4. 4Add 2 teaspoons of vanilla extract or vanilla bean paste.
  5. 5Add 2 teaspoons of vanilla extract or vanilla bean paste.
  6. 6Add 2 teaspoons of vanilla extract or vanilla bean paste.
  7. 7Mix the butter and vanilla for about 3 to 5 minutes on a high speed until it's a white fluffy texture.
  8. 8Mix the butter and vanilla for about 3 to 5 minutes on a high speed until it's a white fluffy texture.
  9. 9Mix the butter and vanilla for about 3 to 5 minutes on a high speed until it's a white fluffy texture.
  10. 10Scrape down the sides of the bowl as needed during mixing.
  11. 11Scrape down the sides of the bowl as needed during mixing.
  12. 12Scrape down the sides of the bowl as needed during mixing.
  13. 13Heat 1/2 cup of heavy whipping cream for at least a minute until it is really hot.
  14. 14Heat 1/2 cup of heavy whipping cream for at least a minute until it is really hot.
  15. 15Heat 1/2 cup of heavy whipping cream for at least a minute until it is really hot.
  16. 16Pour the hot heavy whipping cream over 1 cup of chocolate.
  17. 17Pour the hot heavy whipping cream over 1 cup of chocolate.
  18. 18Pour the hot heavy whipping cream over 1 cup of chocolate.
  19. 19Let the chocolate and heavy whipping cream mixture sit on the counter for about 5 minutes.
  20. 20Let the chocolate and heavy whipping cream mixture sit on the counter for about 5 minutes.
  21. 21Let the chocolate and heavy whipping cream mixture sit on the counter for about 5 minutes.
  22. 22Sift 4 cups of powdered sugar and 3/4 cups of cocoa.
  23. 23Sift 4 cups of powdered sugar and 3/4 cups of cocoa.
  24. 24Sift 4 cups of powdered sugar and 3/4 cups of cocoa.
  25. 25While the butter mixture is mixing on a low speed, slowly add in the sifted cocoa and powdered sugar.
  26. 26While the butter mixture is mixing on a low speed, slowly add in the sifted cocoa and powdered sugar.
  27. 27While the butter mixture is mixing on a low speed, slowly add in the sifted cocoa and powdered sugar.
  28. 28Mix the chocolate and heavy whipping cream until it's smooth, creating a ganache mixture.
  29. 29Mix the chocolate and heavy whipping cream until it's smooth, creating a ganache mixture.
  30. 30Mix the chocolate and heavy whipping cream until it's smooth, creating a ganache mixture.
  31. 31Slowly pour the melted chocolate ganache mixture into the butter mixture and continue whipping until the frosting is light, smooth, and fluffy.
  32. 32Slowly pour the melted chocolate ganache mixture into the butter mixture and continue whipping until the frosting is light, smooth, and fluffy.
  33. 33Slowly pour the melted chocolate ganache mixture into the butter mixture and continue whipping until the frosting is light, smooth, and fluffy.

Ingredients

  • 3 cups unsalted butter, room temperature
  • 3 cups unsalted butter, room temperature
  • 3 cups unsalted butter, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 1 cup chocolate
  • 1 cup chocolate
  • 1 cup chocolate
  • 4 cups powdered sugar, sifted
  • 4 cups powdered sugar, sifted
  • 4 cups powdered sugar, sifted
  • 0.75 cups cocoa, sifted
  • 0.75 cups cocoa, sifted
  • 0.75 cups cocoa, sifted

Equipment

stand mixerbowlhand mixer

Tips

  • Ensure butter is at room temperature, easily spreadable.
  • Heat heavy whipping cream until hot, but not boiling.
  • Sift powdered sugar and cocoa powder.
  • Re-whip stored frosting before using for best texture.