Silky Chocolate Buttercream Frosting

Ingredients

• 3 cup confectioners' sugar
• 0.333 cup boiling water
• 454 g unsalted butter (Room temperature)
• 0.125 tsp fine salt
• 2 tsp vanilla
• 0.25 cup heavy cream
• 1.25 cup semisweet chocolate chips (Melted)

Steps

1. 1

   Put the confectioners' sugar and boiling water in a bowl or large measuring cup. Whisk until the sugar has dissolved, then set the syrup aside to cool for 5 minutes.

2. 2

   Fit a stand mixer with the paddle attachment. Beat the room-temperature butter on medium-high speed until smooth and creamy, about 5–7 minutes.

3. 3

   Scrape down the bowl and paddle thoroughly. Add the vanilla and fine salt, then mix on medium speed for 1 minute.

4. 4

   Lower the mixer to stir speed and gradually add the warm sugar syrup. When all the syrup is incorporated, stop and scrape down the bowl.

5. 5

   Mix on medium speed for 2–3 minutes, until the buttercream is fluffy.

6. 6

   With the mixer on low, add the heavy cream. Raise the speed to medium and beat for 1 minute to combine.

7. 7

   Add the melted semisweet chocolate and mix on medium speed for 1 minute. The buttercream should be light and fluffy, ready to use.

8. 8

   To smooth the frosting and remove air bubbles, scoop about 1 cup of buttercream into a microwave-safe bowl. Microwave until melted, about 10–12 seconds.

9. 9

   Return the melted buttercream to the mixer bowl. Stir vigorously with a rubber spatula until fully combined, smooth, and more condensed, with fewer air bubbles and a silkier appearance.

10. 10

    Use to frost 24 or more cupcakes, or an 8- or 9-inch layer cake.

Notes

Makes enough to frost 24+ cupcakes or an 8-inch or 9-inch layer cake.

Nutrition per serving

• dessert
• frosting
• baking
• chocolate
• vegetarian
• gluten-free