Allow to cool until the chocolate no longer feels hot to the touch. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
Swap out cocoa powder for melted chocolate. The result: a luscious, smooth, chocolatey buttercream. And best of all, you’ll never have to worry about a grainy texture again. Elisa also suggests ...
Mm, chocolate. Obviously it's delicious, but here are three even better reason to eat dark chocolate. Cocoa is heart friendly. It contains compounds called "flavonols" that aid blood flow to your ...
In the meantime, assemble the chocolate buttercream frosting by beating the cocoa powder — whisk through the cocoa powder in a large bowl to remove any lumps — and butter until creamy.