This recipe makes 3 3⁄4 cups frosting, enough to generously frost a two-layer cake or a rectangular cake; cut recipe in half if making cupcakes. Preparation: 10 minutes.
5 cups powdered sugar 5 ounces unsweetened chocolate, melted and cooled 2 ounces semisweet chocolate, melted and cooled 1⁄2 cup unsalted butter, cut into 8 pieces 2 teaspoons vanilla extract 1⁄4 teaspoon salt 8–12 tablespoons milk or cream
No nutrition information available
Place all ingredients except the milk in a large bowl. Beat on speed 1 for 2 minutes. Add 8 tablespoons of the milk and beat on speed 4 for 4 minutes until smooth and fluffy, adding the remaining milk as needed for spreadability.
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