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chocolate buttercream


from the magnolia bakery. makes enough for one 9-inch two-layer cake or 2 dozen cupcakes.


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  1. To make the buttercream: in a large mixing bowl
  2. Beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy
  3. Add the milk carefully and beat until smooth
  4. Add the melted chocolate and beat well for 2 minutes
  5. Add the vanilla and beat for 3 minutes
  6. Gradually add in the sugar and beat on low speed until creamy and of desired consistency
  7. For icing a 3-layer cake use the following measurements: 2 cups unsalted butter
  8. 3 tablespoons milk
  9. 12 ounces semisweet chocolate
  10. 1 1 / 2 teaspoons vanilla extract
  11. 3 cups sifted powdered sugar

Step 6

Total Time in Minute 40

Ingredients Count 5

cooking chocolate buttercream

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Unsalted butter


Semisweet chocolate

Vanilla extract

Powdered sugar

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