Chocolate Buttercream

---

From the magnolia bakery. Makes enough for one 9-inch two-layer cake or 2 dozen cupcakes.

---

Steps

---

To make the buttercream: in a large mixing bowl , beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.

---

Add the milk carefully and beat until smooth.

---

Add the melted chocolate and beat well for 2 minutes.

---

Add the vanilla and beat for 3 minutes.

---

Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

---

For icing a 3-layer cake use the following measurements: 2 cups unsalted butter , 3 tablespoons milk , 12 ounces semisweet chocolate , 1 1 / 2 teaspoons vanilla extract , 3 cups sifted powdered sugar.

---

Ingredients

---

unsalted butter, milk, semisweet chocolate, vanilla extract, powdered sugar