This easy Chocolate buttercream frosting recipe is made with 5 simple ingredients, perfect for creating beautiful cake layers, toppings, and fillings with a delicious, thick, and fluffy frosting!
Place the chocolate bar pieces and the butter in the microwave safe covered bowl. microwave at 20-30 second intervals, stirring after each interval. Stop heating when there are just a few lumps left in the mixture then stir to completely melt.
Cool chocolate mixture for 10 minutes.
Mix the powdered sugar, milk and vanilla extract together in a mixing bowl.
Gradually add the cooled chocolate and butter (beating between adding each amount) then beat until frosting is fluffy (approx. 3-4 minutes)
Notes
Yields: enough to frost 2 8 or 9 inch round layer cake, 19x13 sheet cake, or 12-15 cupcakes Use heavy cream or evaporated milk in place of whole milk if desired.Although the melted unsweetened chocolate bars are best, you can substitute ½ cup of unsweetened cocoa powder (regular or Dutch process) If using cocoa powder, use room temperature butter instead of melted, beat the butter and cocoa powder until combined. Then add the remaining ingredients.If frosting is appears too wet, add a tablespoon of powdered sugar at a time until it reaches thicker consistency. Using sour cream in baking produces the rich texture due to higher fat content.