THE BEST CHOCOLATE BUTTERCREAM FROSTING
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Step 1: BEAT
350g Unsalted Butter (Softened)
600g Icing Sugar
200g Dark Chocolate
80ml Double Cream
1tbsp Vanilla Extract
Begin by melting the dark chocolate and leaving to cool. Beat the softened butter until light and smooth. Add the icing sugar and beat on a medium - high speed for 8 - 10 minutes. Add the cooled chocolate, followed by the cream and vanilla extract to finish. Simple!