Magnolia Bakery's Chocolate Buttercream Icing

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners' sugar

Instructions

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

Notes: Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes. A very soft, very yummy frosting.
Course: Dessert
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2010-09-12 14:15:54