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Quick Chocolate Buttercream

Photo: Lisa Hubbard
Yield Makes 24 cupcakes

Ingredients

  • 1 stick unsalted butter (1/4 pound), softened, plus 1 1/2 tablespoons
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 ounces unsweetened baking chocolate

Nutrition Information

  • calcium 4 mg
  • calories 104
  • caloriesfromfat 0 %
  • carbohydrate 16 g
  • cholesterol 10 mg
  • fat 5 g
  • fiber 0 g
  • iron 0 mg
  • protein 0 mg
  • satfat 3 g
  • sodium 7 mg

How to Make It

  1. Using a hand mixer or an electric mixer fitted with the paddle attachment, cream the stick of butter in a large bowl until soft, about 1 minute. With the mixer on low, gradually add the sugar. When all the sugar has been incorporated, add the vanilla and salt. Increase mixer speed to high and cream the ingredients until light and fluffy, about 4 minutes.

  2. Melt the chocolate and the remaining butter in a double boiler over gently simmering water. Beat into the buttercream mixture until well combined.