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1 cup unsalted butter
4 cups powdered sugar
1/4 cup dark cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons heavy cream or milk
10 ounces bittersweet chocolate, chopped (70 percent cocoa or higher)
In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes on medium speed. Adjust speed to low and add powdered sugar to butter 1 cup at a time until well incorporated. Add salt, vanilla extract, and heavy cream or milk. Melt chocolate in a double boiler or carefully in a microwave. Pour melted chocolate into frosting. Beat on medium for 3 minutes. Add additional powdered sugar or milk/cream until desired consistency is reached. For firmer frosting, add more powdered sugar (1/4 cup at a time). For looser frosting, add more milk or cream
(1 tablespoon at a time).
Tip: Prefer milk or dark chocolate? Trade out bittersweet for the chocolate of your choosing!