We made some gluten free chocolate cupcakes the other day and, while Kate usually makes her delicious frosting to go along with them, I decided that I wanted try out a new recipe that I had found online for chocolate buttercream frosting. It had a much lighter and more whipped texture than what we usually make, but it was delicious so I thought I’d share. Here’s the original site that I found the recipe at
Brown Eyed Baker.
Prep Time: 15 minutes
Yields: Enough to frost 12 cupcakes
Ingredients:
- 1 cup (8 ounces) unsalted butter, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla
- 4 ounces semisweet or bittersweet chocolate, melted and cooled
Directions:
Using the wire whisk attachment with stand mixer, whip the butter on medium-high speed for 5 minutes {scrape the bowl occasionally.} Next, reduce speed to low and gradually add the powdered sugar. After the powdered sugar is mixed, increase the speed to medium-high and add the vanilla and melted chocolate and whip until light and fluffy, about 2 minutes – scrape bowl as needed.
Store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
Thanks so much for stopping by our blog! I'm happy to have found yours! Wow that frosting looks delicious! I am a buttercream addict. 🙂 Love that pretty pink color too!
Absolutely! Thanks for checking out mine as well 🙂 I normally just stick to my same ol' frosting recipe, but my husband was wanted to give this one a try… and I'm so glad he did – this stuff is gooood 🙂
Oh my gosh! I want to eat that RIGHT. NOW. !!! 🙂
yum!
~Lisha
hehe – i know! I nee to get Wes to whip me up some more 🙂
oh my golly. that looks delish beyond words. . . so i won't even try to explain WITH WORDS how yummy it looks. 🙂
happy tuesday friend!
xo
haha! well it was hard to explain with words how awesome it was! 🙂