Makes enough for about 30 cupcakes
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled
Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.
Adapted from browneyedbaker.com
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