This recipe is from an old Canadian Living magazine and is the icing to the layered 9 x 13 cakes. I made 1 1/2 times the recipe to cover everything, but the regular recipe will nicely cover a layered 9-inch round cake.
Chocolate Buttercream Frosting
1 1/2 c. unsalted butter, softened
1/2 c. whipping cream
1 T. vanilla
3 c. icing sugar
6 oz. (175 g) unsweetened chocolate, melted and cooled
Using an electric would be easiest! Beat the butter for a couple of minutes until it’s light and fluffy then gradually beat in the cream and then the vanilla. I found I had to really increase the speed to get it to all come together and fluff up again.
Gradually and carefully add in the icing sugar, making sure to scrape down the sides of the bowl and then beat in the melted chocolate, once again increasing the speed and letting it work for a couple of minutes to get it as fluffy as possible.
Ice your cake as desired and be sure to keep it in a cool place until it’s going to be eaten!
- Category: Frostings