CHOCOLATE BUTTERCREAM FROSTING

This is our favorite "basic" chocolate buttercream recipe, but it’s anything but basic; it’s incredibly CREAMY, silky, smooth, and incredibly rich. Made with simple ingredients, this deliciously fudgy chocolate frosting recipe will be your new go-to for cakes, cupcakes, cookies, and more! Skip the store-bought frosting for good.

INGREDIENTS:⁠

• 1 1/2 cups unsalted butter - not fully at room temp, butter should be chilled but slightly soft
• 4 cups powdered sugar⁠
• 2 tsp. pure vanilla extract⁠
• 6 ounces chocolate, finely chopped. We prefer Wild West Dark Horse Chocolate Bar⁠
• 1/8 tsp. salt
• 1-2 tbs. heavy cream, if needed

INSTRUCTIONS:⁠

1. Melt chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth. Set aside to cool for 5 minutes. (Don't add hot melted chocolate to the butter because it'll melt it or make it too soft).⁠
2. With a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the softened butter on medium high speed for 2-3 minutes. Reduce speed to medium and slowly add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla and salt. Beat for 30 seconds. ⁠ 
3. Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy. Make sure to scrape down the sides of the bowl so that everything is evenly blended. Add heavy cream (if frosting is too thick) and beat for another minute.⁠

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

THE KEY TO A GREAT CHOCOLATE BUTTERCREAM
Soften Butter Correctly – For the best-textured buttercream, make sure the butter is at the correct temperature. Properly softened butter should be left at room temperature for about 1 1/2 hours. Your butter should feel cool to the touch and you should be able to indent it with your fingertip. Never melt or over-soften butter for the frosting or it will become too thin and greasy.

WANT TO MAKE IT DAIRY FREE?

Simply use a vegan buttery stick like Earth Balance in place of the regular butter and your choice of dairy-free milk in place of the heavy cream.