Ingredients
- 1 cup (6 oz) semisweet chocolate chopped into small pieces of roughly the same size
- 1 cup unsalted butter softened to room temperature (226g)
- 2 cups powdered sugar (320g)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (none of butter is salted)
- 2 Tablespoons heavy cream (whole milk works)
Instructions
- Chop chocolate into same-sized pieces and place in a microwave-safe bowl
- Heat the chocolate in the microwave for 30 seconds and stir. Repeat until chocolate is completely melted
- Let the chocolate cool until it’s no longer warm to the touch (but not re-solidifying) before continuing
- Beat butter until creamy, then drizzle in melted chocolate (cooled or the butter will melt and the icing will be greasy)
- Add the sugar in small amounts, stirring after each addition
- Thoroughly stir in salt and vanilla
- Drizzle in heavy cream and gradually turn up your mixer speed to high
- Beat for 30 seconds until light and silky smooth