Satiny Chocolate Frosting
My cousin Jeanie, shared this recipe with me years ago. It’s especially delicious on a butter yellow cake, a chocolate cake, or a marble cake.
6 oz. (1 cup) semisweet chocolate chips (note: I sometimes substitute dark chocolate)
1 cup (2 sticks) butter
1/2 cup milk
2 1/2 cup (or more) sifted confectioner’s sugar
Melt chocolate and butter* in a saucepan over low heat (or, melt in the microwave). In a metal mixer bowl, blend the chocolate with the confectioner’s sugar and the milk, adding the sugar and milk alternately and scraping down the bowl to blend well. Freeze or refrigerate about 15 minutes, or put into a bowl of ice water and beat, adding more sugar if too thin, or more milk (VERY sparingly) if too thick. Scrape the bowl and beaters and blend until light and fluffy. The frosting should be smooth and easy to spread at room temperature. Frosts a 2-layer cake.
*I often only melt only one stick of butter with the chocolate, and add the other stick either at room temperature, or cut up into small cubes, to the melted mixture, then stir to cool. I also usually add a little vanilla.
Tip: wait until the cake is cool to frost, or the butter in the frosting will melt.
Leftover frosting can be stored in the refrigerator or freezer. Before using, beat and add a little milk to thin, if necessary.