Chocolate Buttercream Frosting #1

Ingredients:

Unsalted butter - 228 g
Powdered Sugar - 375 g
Fresh Cream - 60 ml
Dark Chocolate - 100 g
Vanilla Esc - 1 tbsp
Cocoa powder - 1 tbsp
Hot Water - 3 tbsp
Salt - a pinch

Method:

• Using double boiler method melt the dark chocolate.
• Set this aside to cool.
• In bowl add butter (it should not be cool).
• Blend it for a minute.
• Now add fresh cream, vanilla esc and salt and whisk for a minute.
• Add sugar in parts and whisk.
• In other bowl add warm water and add cocoa powder to this.
• Mix well with no lumps.
• Add 2 tbsp of this to frosting mix.
• Whisk well till you get stiff peaks.
• Add the melted chocolate and stir well.
• Use in recipes of your choice.
• You can frost 12 cupcakes with this.
• Or this is enough to frost a 5 inch two layer cake.

Note:

• You can store this refrigerator and use up when needed.
• Store it in an air tight container, cover the top surface with cling wrap.