Ingredients:

  • 1 cup (225g) Unsalted Butter, softened
  • 4 oz (115g) Dark Chocolate (60-70% cocoa solids), chopped
  • 4 cups (480g) Icing Sugar (Powdered Sugar), sifted
  • 1/2 cup (60g) Dutch-Processed Cocoa Powder, sifted
  • 1/4 teaspoon (1g) Fine Sea Salt
  • 1/4 cup (60ml) Full-Fat Heavy Cream or Whole Milk, plus 1-2 tbsp extra if needed
  • 1 teaspoon (5ml) Vanilla Extract

Instructions:

  1. Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Melt gently over a bain-marie (a simmering pot of water) or in 30-second bursts in the microwave until smooth. Set the melted chocolate aside to cool for 5 to 10 minutes until it is just warm to the touch. If the chocolate is too hot, it will melt the butter and ruin the texture.
  2. Sift Dry Ingredients: Sift the icing sugar, cocoa powder, and salt together into a separate bowl. This step is non-negotiable for smooth, lump-free frosting.
  3. Whip the Butter: Place the softened butter into the bowl of your stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3–4 minutes until the butter is noticeably pale, light, and creamy.
  4. Incorporate Dry Ingredients (Staged): Reduce the mixer speed to low. Gradually add the sifted icing sugar and cocoa mixture, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl frequently.
  5. Add Liquids: Once all dry ingredients are combined and the mixture is thick, beat in the vanilla extract and the initial 1/4 cup (60ml) of cream or milk. Mix until just combined.
  6. Add the Chocolate: With the mixer running on low speed, drizzle the slightly cooled melted chocolate into the mixture. Mix until the chocolate is fully incorporated, which should only take about 30 seconds.
  7. Whip for Fluffiness: Increase the mixer speed to medium-high. Beat the frosting for a final 2–3 minutes. The goal is to whip air into the frosting, making it significantly lighter and fluffier and ensuring a smooth, pipeable texture.
  8. Check Consistency: If the frosting seems too stiff for spreading, add the remaining cream or milk, one teaspoon at a time, beating until the desired consistency is reached.