Chocolate Buttercream Icing


4 oz unsweetened chocolate, chopped
3/4 cups evaporated milk
1/3 cup confectioner’s sugar
1/2 cup unsalted butter, room temperature
1/2 teaspoon vanilla


1. Melt chopped chocolate on a double broiler, stir thoroughly until smooth, remove from heat, then set aside to cool.

2. Using a blender, mix the milk and sugar and beat for a minute. Add vanilla and pulse. Add the melted chocolate and soft butter and blend for about 2 minutes. Beat for another minute or until thick and shiny; you will notice a change in sound, this means you already have the right consistency.

3. Pour icing to a bowl and let sit at room temperature for about an hour.

Recipe notes: MAKE SURE your unsalted butter is at room temperature before using. I learned to hard way and had to discard my almost finished icing to make a new one. The coldness of the butter destroyed the texture and so the icing had tiny bits of lumps. It changed the taste of the icing as well. Eeeck.



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