Bittersweet Chocolate Frosting Recipe
By
Kate Ramos
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To some, chocolate frosting is the ultimate comfort food. To indulge, slather on graham crackers for a quick snack or frost our chocolate malt cake with it for a triple-malt indulgence.
Game plan: Melting chocolate is easy in the microwave. Simply place chopped chocolate in a heatproof bowl and microwave on high for 1 minute, stirring halfway through.
The frosting will last up to 1 week stored in an airtight container in the refrigerator.
INGREDIENTS
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 1/3 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 3 ounces unsweetened chocolate, melted and slightly cooled
INSTRUCTIONS
- Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- Stop the mixer and add powdered sugar. Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.
- Turn the mixer off and add vanilla and chocolate. Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes. Use to top cookies, cupcakes, or cakes.
It has that powdered sugar taste/feel to it, but otherwise it's really fast and perfect for a kid's birthday cake.
it doesn't look that dark.. i hate chocolate frosting that's that yucky light brown color.. how can i make it darker? like almost black?
Awesome!!! I lovvvvvve bittersweet chocolate and with butter... yum! I put it on a yellow cake which had mostly cooled down. Since it was still warm the butter and chocolate just melted a little when I put it on. Thank you!
This turned out to be the best chocolate frosting I ever made! I added a touch of heavy cream to thin it out a little bit...perfection!
Truly a homemade delight! Mmm butter!