Name: Chocolate Frosting
Total time: 30 min
Ingredients: 20 tablespoons unsalted butter (2 1/2 sticks), cut into pieces and softened; 3 tablespoons heavy cream; 2 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 8 ounces (227 grams) semisweet chocolate , melted and cooled; 3 cups (12 ounces/340 grams) confectioners' sugar; 3 tablespoons unsweetened cocoa powder

Why This Recipe Works

It was important to use unsalted butter in our Chocolate Frosting recipe, as salted butter contained varying levels of salt, depending on the brand. Using unsalted butter allowed us to accurately control the amount of salt in our frosting. We cut the butter into pieces and let them soften—but not too much, or the frosting was greasy. A little liquid made the frosting easy to spread. Many Chocolate Frosting recipes we tested used milk, but we preferred more luscious heavy cream, which gave the frosting a silky quality.

Before You Begin

This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using the frosting, let it stand at room temperature until softened, about 2 hours, then whip with an electric mixer briefly to re-fluff.

Instructions

CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, salt, and chocolate on medium-high speed until combined.

WHIP FROSTING Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar and cocoa and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.