Quite simply, this is the most delicious frosting recipe we have had in a long while. Use different chocolates to showcase different chocolate flavours.
Classic Chocolate Frosting
~ from SugarSpunRun
6oz/170g dark chocolate, chopped into small pieces of roughly the same size
1 cup/226g unsalted butter softened to room temperature
2 cups/320g powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 tbsp/30ml heavy cream
Allow chocolate to cool for at least 10-15 minutes, stirring occasionally. You want the chocolate to cool so that it is not hot to the touch, otherwise, it will melt your butter and sugar and the frosting will not turn out.
While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy. Add melted, cooled chocolate and stir well.
Gradually add sugar, scraping down the sides and bottom of bowl occasionally so that ingredients are well combined. Sprinkle in salt and vanilla extract, stir well.
With the mixer on low, gradually add heavy cream to the frosting. Gradually increase speed to high and beat for 30 seconds. Pipe or spread frosting onto prepared cooled baked good. This recipe makes enough to frost a two-layer cake, like this Chocolate Frosted Vanilla Layer Cake.