Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature (226g)
  • 3 cups powdered sugar, sifted (360g)
  • 6 ounces (170g) dark chocolate (70% cacao or higher), finely chopped
  • 1/4 cup heavy cream (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 teaspoon salt (1.5ml)

Instructions:

  1. Gently melt the dark chocolate and heavy cream together using a double boiler or a heatproof bowl set over a simmering pot of water. Stir frequently until smooth. Remove from heat and let cool slightly. Do not let water touch the bottom of the bowl.
  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  3. Gradually add the sifted powdered sugar to the butter, beating on low speed until combined. Be careful not to create a sugar cloud!
  4. Slowly pour the slightly cooled melted chocolate into the butter and sugar mixture. Beat on medium speed until well combined.
  5. Stir in the vanilla extract and salt.
  6. Increase the mixer speed to medium-high and beat for an additional 2-3 minutes, or until the buttercream is light and fluffy. Scrape down the sides of the bowl as needed.
  7. Use immediately or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.