2- 3tablespoonheavy cream to adjust consistencynot cold or hot - but Luke warm*
Instructions
Melt the semi sweet chocochips/ baking chocolate in microwave or over double boiler.
Keep aside until cool to touch .
Use a beater attachment and not a whip / balloon attachment on a stand mixer or a handheld mixer.
In a big bowl beat the butter on low speed for 1 minute .
Then increase speed on medium - beat it for 5 minutes..
Increase speed on high- beat it for 3 more minutes- yes total beating - at least 8-10 mins - scraping sides of the bowl in intervals to beat butter well..
Butter will turn white fluffy and creamy .
Now it's time to add vanilla essence and salt .
Now beat everything on low.
Beat it until mixed - about 10 seconds.
Add sieved confectionery sugar a little at a time - ¼ cup at a time not all at once .
Beat on low speed until incorporated.
After adding 2.5 cups of sugar add the cocoa.
Scrape sides occasionally throughout the process to make sure sugar and cocoa are mixed well.
Add 1 tablespoon liquid - lukewarm full fat milk or cream .
It may look a bit separated first but after beating everything comes together.
Beat on low for 1 minute .
Add rest 1 cup of sugar .
While the blender is on slowly add the cooled melted chocolate and keep beating for 2 minutes.
Once everything is incorporated . Check if u need to add 2 tablespoon milk/cream or not .
Now its time to beat on high continuously for 3-4 minutes.
Scoop buttercream on a spoon or spatula and turn over. Buttercream should hold and not drop down.
You can adjust proportions now- add more sugar or liquid to get the desired consistency or adjust intensity of chocolate.
Taste test , make sure you don't slurp up the entire bowl
Viola - u did it .. Creamiest chocolate buttercream ever!
Notes
For detailed buttercream recipe and pictorial please refer to my simple buttercream frosting post. Shortening can be used instead of butter for hot weather. Use good quality butter and sugar for great results. You may use salted butter if unsalted is unavailable. Just skip the salt called for in the recipe. Do not use granulated sugar Use store bought confectionery/ icing sugar has a bit cornstarch mixed which gives nice stability to the buttercream. For liquid part - if you have heavy cream on hand then use it - it adds to the creaminess. Always sift the sugar for successful creamy frosting. Store over the counter in a air tight container in a cool place for 2-3 days In fridge upto one week Freezer - long long time , 3-4 months Let it come to room temp Re whip whenever using it again I prefer making smaller batches