Cake - Chocolate Frosting

By BlueSchmoo

Ingredients

• This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refriger
• 20 tablespoons unsalted butter (2 1/2 sticks), cut into pieces and softened
• 3 tablespoons heavy cream
• 2 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 8 ounces semisweet chocolate , melted and cooled
• 3 cups confectioners' sugar
• 3 tablespoons cocoa

Details

Servings 4

Preparation

Step 1

1. CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, salt, and chocolate on medium-high speed until combined.

2. WHIP FROSTING Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar and cocoa and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.