Light and airy - real melted semisweet chocolate makes this buttercream exceptionally decadent. Whipping this buttercream using a balloon whip make it as light as a cloud! It's almost like the inside of a 3-Musketeers bar!
heavy duty stand mixer with balloon whip attachment or hand mixer
Ingredients
1 1/2 cupssemi-sweet chocolate chips
1 1/2 cupsunsalted butter
1 1/2 cupspowdered sugar
pinchsalt
1tspvanilla extract
Instructions
Melting the chocolate
Measure the chocolate chips into a glass bowl. Melt for 30 seconds, then stir chocolate chips even if they don't seem very warm yet. Pop them back in the microwave for 30 more seconds and stir again. Keep the chocolate chips clumped together in a little lump, them melt for 20 seconds. Stir well, then melt for 10 seconds. By this time the chocolate chips will be mostly melted, and the bowl will be very warm. Stir until the chocolate is completely melted and smooth.
Make sure that the chocolate has cooled to room temperature before you proceed.
Whipping the icing
Whip the butter and powdered sugar in the bowl of a high powered stand mixer - or with a hand mixer.
Add the melted chocolate.
Whip on high for about 3 minutes, using the balloon whip attachment (if you are using a stand mixer). This will make the buttercream light and cloud-like.