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In a double boiler, gently melt the chocolate until it is smooth. Remove it when there are a couple of chunks that remain and use the residual heat from the chocolate melt the remaining chocolate. Set it aside to cool slightly.
In a stand mixer outfitted with a paddle attachment, cream the butter until it is completely smooth and slightly whipped, about 3 minutes. It may take longer if the butter is still cool. It should make a slapping sound on the sides of the bowl and lighten in color slightly.
With the mixer on low, add the slightly cooled chocolate into the bowl with the butter. Stop and scrape the bottom of the bowl to ensure that the butter is completely incorporated and none is left on the bottom of the bowl.
Adding in one cup at a time of the sugar, slowly mix the powdered sugar. The mixture will look dark to begin with. Once all the powdered sugar is incorporated, bring the mixer to a medium speed and allow the buttercream to whip vigorously for about 5-7 minutes. It will look like it sinks into the bowl, before it expands and errates to a fluffy light brown buttercream. Be sure to scrape the bottom of the bowl once or twice during this process to ensure nothing is missed in the bottom of the bowl.
Add in the salt at the end and adjust it to taste. It will just provide a slight new dimension in the flavor, deepening the sweetness and making it richer. Just a touch is all you need!
Use right away or store in an airtight container in the fridge. If you do refrigerate it, be sure to let it come to room temperature for about an hour, then rewhip it in the mixer to ensure the consistency is maintained!