Rating: 4 stars
39 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 0
  • 39 Ratings

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Credit: Anna Williams

Recipe Summary

Yield:
Makes enough to frost 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Melt the chocolate and the remaining butter in a double boiler over gently simmering water. Beat into the buttercream mixture until well combined.

Nutrition Facts

calcium 4mg; 104 calories; carbohydrates 16g; cholesterol 10mg; fat 5g; saturated fat 3g; sodium 7mg.
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