Quick Chocolate Buttercream
Makes enough to frost 24 cupcakes|
Ingredients
- 1 stick unsalted butter (1/4 pound), softened, plus 1 1/2 tablespoons
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 ounces unsweetened baking chocolate
Directions
- Using a hand mixer or an electric mixer fitted with the paddle attachment, cream the butter in a large bowl until soft, about 1 minute. With the mixer on low, gradually add the sugar. When all the sugar has been incorporated, add the vanilla and salt. Increase mixer speed to high and cream the ingredients until light and fluffy, about 4 minutes.
- Melt the chocolate and the remaining butter in a double boiler over gently simmering water. Beat into the buttercream mixture until well combined.
Nutritional Information
- Per Serving
- Calories 104
- Calcium 4mg
- Carbohydrate 16g
- Cholesterol 10mg
- Fat 5g
- Fiber 0g
- Iron 0mg
- Protein 0mg
- Sat Fat 3g
- Sodium 7mg
What does this mean? See Nutrition 101.
Quick Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy
products.
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