• 29May
    Diego, Quick get the Van - Boots has been kidnapped...

     

    Diego, Quick get the Van – Boots has been kidnapped…

     

    It’s cupcake madness in the TDK kitchen – we want the perfect topping for the 3 year old birthday girl. This recipe is based on Billy’s Bakery Chocolate Buttercream. The original called for semisweet chocolate but I opted for bittersweet and added a pinch of sea salt.

    This recipe makes about 3 cups of frosting.

    Chocolate Buttercream Frosting

    1 cup butter — room temp (2 sticks)
    6 ounces bittersweet chocolate — melted and cooled
    2 tablespoons whole milk
    3/4 teaspoon vanilla extract
    1/8 teaspoon sea salt
    2 1/2 cups confectioner’s sugar (powdered sugar)

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.

    With mixer on low speed, add chocolate until just combined. Scrape sides of bowl as needed.

    Add milk, vanilla, sea salt and half the sugar; mix until well combined. Add remaining sugar.

    Mix until smooth and creamy.

    Store up to 2 days at room temperature in an airtight container.

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