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!

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