6oz(150 gr) chocolate(I use dark chocolate) (see notes)
1cup(228 gr) unsalted butter,softened
2teaspoonsvanilla pure extract
3cups(360 gr) powdered sugar
3 - 4tablespoons(45 - 60 ml) milk
Melt chocolate: Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.
In a medium bowl, beat with an electric mixer butter until soft.
Add melted chocolate, vanilla extract, and salt. Mix until well combined.
Add powdered sugar keep mixing until blended. Gradually beat in just enough 3 -4 tablespoons of milk one tablespoon at the time, to make frosting smooth and spreadable. NOTE: If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
CHOCOLATE: In this recipe, melted chocolate can be substituted with ½ cup (45 gr) unsweetened natural or Dutch-process cocoa powder.WHAT IS THE BEST BUTTER TO USE TO MAKE FROSTING/BUTTERCREAM?European style butter, which has high quality and higher fat content and lower water content will produce the best buttercream. You can use salted or unsalted butter, it’s up to you, just skip adding more salt if you are using salted butter.STORE: This chocolate frosting can be stored in the refrigerator for 7 days and in the freezer for 3 months.MAKE IT AHEAD: Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.FREEZE: Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.This recipe is enough to frost 12 cupcakes or one 9×13 sheet cake.WHAT TO USE CHOCOLATE FROSTING ON?This chocolate frosting is so freaking good that you can eat it by the spoon - I have done it that (no judging, please). I also use it on: