Dark Chocolate Frosting

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature (454g or 1 lb.)
• 1 cup sifted, dark baking cocoa (80g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 tsp fine salt (3g)
• 5 cups powdered sugar (625g)
• 2/3 cup heavy whipping cream, room temperature (180g)
• 1 1/3 cups dark chocolate chips, melted and cooled (230g)
• Electric hand mixer or stand mixer
• Rubber Spatula

Instructions

1. 1

   --- Dark Chocolate Buttercream Frosting: ---

2. 2

   Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.

3. 3

   Add in the sifted dark cocoa, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.

4. 4

   Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

5. 5

   Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

6. 6

   To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.

7. 7

   Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.