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.
One Response
Super easy and extremely yummy – My family loved it!