Ingredients:
1/2 C butter, at room temperature
113 g (1 bar) unsweeted chocolate bar/baker's chocolate
2 C powdered sugar + 1 C extra
1/2 C unsweetened cocoa powder
pinch of salt
1 tsp vanilla extract
1/4 C heavy whipping cream
2 Tbsp milk, if needed
Directions:
Place the chocolate in a heat proof bowl and melt. You can do this either by microwaving it for half a minute on high powder (100%) stirring between 20 second intervals. Otherwise, just place the bowl over a small saucepan of simmering water. Ensure that no water gets into the bowl of chocolate, otherwise, it will seize (harden instantly). Stir until it is smooth, lump free and glossy. Keep aside until it cools down slightly
In another bowl beat the butter, cocoa powder and sugar till the sugar dissolves. Add the vanilla extract and fresh cream and continue to beat. Add the melted chocolate and whisk well
Add the extra milk, a few teaspoons at a time only if needed to get the desired consistency
Scoop into a piping bag and use as required. This quantity is enough to ice approx 24 medium sized cupcakes or generously ice an 8" or 9" round cake (single cake, not multiple layers)
Store the extra icing in a freezer safe, airtight container. You can freeze it up to 3 months
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