"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Whipped Chocolate Buttercream Frosting Recipe

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This recipe for Whipped Chocolate Buttercream Frosting, by , is from Fowler and Tellinghuisen Family Cookbook, 2018, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Tellinghuisen

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

Directions:
Directions:
I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste. And speaking of chocolate, use a good-quality chocolate chip. It really does make a difference since that is the only chocolate flavor in the recipe. Ghirardelli semisweet or bittersweet chocolate chips are my preference - they taste amazing and melt really well. If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes. The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes. Finally, if you are using unsalted butter, throw in a pinch of salt with the powdered sugar.

1. In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes.

2. Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.

3. Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
YIELD: MAKES 2-3 CUPS FROSTING, ENOUGH FOR A 9-INCH LAYER CAKE

We used this recipe on the Perfected Yellow Cake recipe for Evan's 7th birthday, and it was delicious! I can see using this frosting with lots of other recipes.

 

 

 

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