Quick Chocolate Buttercream Frosting
Quick Chocolate Buttercream Frosting is rated
out of
5 by
4.
Prep Time:
6 minutes
Cook Time:
0 minutes
Servings:
16
Here, we've embellished a basic buttercream frosting by adding unsweetened chocolate. Use this fluffy frosting to decorate cakes and cupcakes or as a filling for baked goods.
Ingredients:
- 8 oz. unsweetened chocolate, chopped
- 6 cups confectioners' sugar
- 16 Tbs. (2 sticks) unsalted butter
- 6 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- 1/4 tsp. salt
Directions:
Have all the ingredients at room temperature.
Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.
Williams-Sonoma Kitchen
Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.
Williams-Sonoma Kitchen
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$47.95
Rated 3 out of
5
by
Sage1 from
A Bit Too Sweet
I used 21/2 cups of confectioner's sugar and it was plenty sweet.
Date published: 2016-07-26
Rated 5 out of
5
by
rnlady from
perfect frosting
great recipe!Does anyone have a Williams Sonoma lemon cupcake recipe without lemon curd or poppy seeds
Date published: 2014-08-10
Rated 5 out of
5
by
Livs from
Best Frosting EVER
This frosting is amazing. My husband who doesnt usually like sweets, was licking the bowl. I won't ever use another frosting recipe ever again. It was so good that I had a minny panic attack when I forgot where the recipe was
Date published: 2013-04-14
Rated 2 out of
5
by
ZaZo from
Very grainy and sweet
This frosting was perfect in look until i added the room temp melted chocolate.
as soon as i did that it solidified and made it very grainy.
any suggestions why this might have happened??
and taste was very sweet.....:(
Date published: 2012-01-01