Nov 6, 2008

Magnolia Bakery's Chocolate Buttercream

Magnolia Bakery's Chocolate buttercream icing
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted confectioners' sugar

DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

10 comments :

Maggie said...

I have to give this a try dairy-free and see I can't make it work.

Jenny said...

Tried this tonight. It was FANTASTIC! Thanks!

Anonymous said...

This was the lightest frosting I've ever had! It was perfect, not too buttery not too sweet and no sugar grit. Everyone at the party asked for the recipe. If you want to pipe it on cupcakes use an open tip, occasional tiny chocolate bits will clog closed tips. Thank you for sharing this recipe!

Sherra said...

Thank you so much for coming back and sharing your experiences. I do love this recipe too! Its become my standard buttercream. :)

Anonymous said...

This is THE best chocolate buttercream recipe I've ever made.

Trina Wiater said...

Oh my gosh; this icing is to die for... (Well, maybe not that extreme, but it's amazing!).

It is the best chocolate frosting I've ever had. I usually buy mine in a can, and this was the first time I've made it from scratch. It really is the perfect balance of yumminess. :)

Sherra Ogden said...

Thanks Trina! When I stumbled on the recipe, I knew it was a keeper!! I need to find more recipes like this to add to my little black book.

Anonymous said...

what brand of chocolate did you use?

Sherra Ogden said...

I'm a Hersey's girl. I use Hersey unless the recipe specifically calls for something else. :)

elin said...

Can you please give me the conversion recipe for my indivdual cake I want to frost? the recipe sounds great

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