👩🍳 Instructions
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1
Melt the chocolate: Gently melt the finely chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Alternatively, use a double boiler. Set aside to cool slightly, ensuring it remains fluid.
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2
Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed for 2-3 minutes until light, fluffy, and pale.
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3
Combine dry ingredients: With the mixer on low speed, gradually add the sifted powdered sugar, about a cup at a time, mixing until just combined. Add the sifted cocoa powder and salt. Mix on low until incorporated, then increase speed to medium and beat for 1-2 minutes, scraping down the bowl.
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4
Add melted chocolate: With the mixer on low, slowly pour in the slightly cooled melted chocolate. Mix until fully incorporated. Do not overmix.
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5
Adjust consistency: Add the milk or heavy cream, one tablespoon at a time, mixing on low speed until the frosting reaches your desired smooth, spreadable consistency.
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6
Finish with vanilla: Stir in the vanilla extract. Give the frosting one final beat on medium-high speed for 30 seconds to make it extra fluffy and smooth. Scrape down the bowl. Use immediately or store as directed.
💡 Notes
Ensure all ingredients, especially butter and melted chocolate, are at the right temperature for the best results. For dairy-free, use plant-based butter and milk, and dairy-free chocolate. Store in an airtight container in the refrigerator for up to 1 week; re-whip with a splash of milk to restore texture.
🥗 Nutrition (per serving)
Calories
250 kcal
Protein
2g
Total Fat
15g
Saturated Fat
9g
Carbs
28g
Fiber
1g
Sugar
25g
Sodium
45mg
Cholesterol
30mg
