A sinfully delicious and creamy chocolate buttercream frosting!
Roughly chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water (make sure the bowl isn’t touching the water). Stir until just melted and then set aside to cool down to room temperature.
In the bowl of your mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 2–3 minutes. Add the beaten egg yolk and vanilla and continue beating for 2–3 minutes. Turn the mixer to low, working in batches, gradually add the confectioners’ sugar, and then beat at medium speed, scraping down the sides and bottom of the bowl as necessary, until smooth and creamy. Reduce the speed to low, add the cooled chocolate to the butter mixture and mix until blended. Careful not to whip! Spread immediately on a cooled cake.
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YUMMY. I used salted butter and milk chocolate because that is what I had on hand. The salt in the butter was just what the sweetness of the milk chocolate needed.
This frosting was amazing! I used it for my son’s birthday cupcakes and it was a huge hit! Thanks for sharing!
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Abby Elgawli on 3.10.2014
A single recipe of this frosting was just enough for 21 cupcakes.
Laurie - Simply Scratch on 3.18.2011
Yes! You totally can frost two 9inch cakes, cupcakes etc.!
Shugary Sweets on 3.17.2011
This looks very rich! Yum! Will this be enough frosting for a double layer cake? Or a 13×9? cupcakes? Just wondering, I love extra frosting, I may need to double this (oh my that’s a lot of butter)!! haha!