Chocolate Buttercream Frosting

in Diana's Recipe Book

Average Rating:

(total ratings: 1)

Servings: Makes 2 1/2 cups

Ingredients:

2 ounces good quality unsweetened chocolate,
broken into pieces
1/4 cup (1/2 stick) unsalted butter or margarine
3 1/2 cups (1 pound) confectioners' sugar
1/2 to 2/3 cup milk
1 tsp. vanilla extract
1/4 tsp. salt

Instructions:
Microwave chocolate and butter in small,
microwave-safe mixer bowl on high (100%) power
for 45 seconds; stir. Microwave at additional 10-
to 20-second intervals, stirring until smooth; cool
to room temperature.

Beat sugar, milk, vanilla extract and salt into
chocolate mixture; beat just until it is the
consistency to spread on cake, etc.

FOR SAUCEPAN METHOD: Melt baking bars
and butter in small, heavy saucepan over lowest
possible heat. When baking bars begin to melt,
remove from heat; stir. Return to heat for few
seconds at a time, stirring until smooth. Transfer
to small mixer bowl; cool to room temperature.
Beat sugar, milk, vanilla extract and salt into
chocolate mixture; beat just until it is the
consistency to spread on cake, etc.

Makes: 2 1/2 cups

Source: DianasDesserts.com

Date: July 19, 2002

Reviews

Reviewer: Vicki Hunter
Rating:

Review:
This icing was very easy to make, it taste good, and it has a very nice texture to it. Was very easy to work with.

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