Dark Chocolate Buttercream

Posted on Feb 1st 2016

1/2 cup butter 1/2 cup milk 1 - 12 oz. package semi-sweet chocolate chips 2 teaspoons vanilla extract 4-1/2 to 5 cups powered sugar, unsifted

In a small saucepan, combine butter and milk; bring to a boil and remove from heat. Add chocolate chips; stir until melted and cool until lukewarm. Blend in vanilla. Gradually beat in sugar as needed for desired consistency. Makes about 3 cups NOTE: For frosting with a smooth velvety texture make sure that the margarine or butter is soft enough to cream with the other ingredients. Let margarine or butter stand at room temperature until softened but still cool. Margarine or butter that is too soft or melted will result in a frosting that doesn't have a creamy texture.