I made this frosting to top some coconut cupcakes and figured I would share the recipe for the frosting first.
It is like a giant fluffy pillow with a slight chocolate flavor and a smooth buttery finish. In other words, heaven.
As you know, my Mom is the reason I bake, she taught me everything I know and was constantly baking and in the kitchen when I was a kid.
She often made frostings and would always save the extra frosting for my Dad, who loved to put it on graham crackers. He’s a genius. It is now one of my favorite late night snacks and there is almost always a small container of frosting somewhere in our freezer for those late night cravings!
If you have been searching for a go-to chocolate frosting I can assure you you need not look any further. This is a simple, light and perfect chocolate frosting for any dessert or baked goodie.
Recipe: Classic Chocolate Buttercream Frosting
1 Cup (8oz) Unsalted Butter, Softened
2 1/2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
4 Ounces Semisweet or Bittersweet Chocolate, Melted and Cooled
In the bowl of an electric mixer, whip the butter on high speed for about 5 minutes. Stopping throughout to scrape down sides. You can use either the paddle attachment (I do) or the whisk attachment.
While butter is whipping, melt chocolate in a microwave safe bowl. Heat in 20 second intervals and mix well after each time. Chocolate burns very easily so you don’t want to over heat it. Once melted, set aside to cool.
Once butter is whipped, gradually add in powdered sugar. Once incorporated, add the vanilla and increase speed for about 2 minutes.
After vanilla is incorporated, pour melted chocolate into bowl and whip for about one more minute until smooth. Scrape down sides to make sure fully incorporated.
Frost cakes, cupcakes, or dip graham crackers in it 🙂 Can freeze for use at a later time, just remove from freezer a couple hours before use so it can soften.