Chocolate Buttercream Icing
Ingredients
- 50 gr. (2 oz.) dark chocolate chips
- 100 gr. (3½ oz.) softened butter
- 200 gr. (7 oz.) icing sugar
- 1 tsp. milk - if necessary
- Enough to fill and top a 20 cm. (8") cake
Method
Melt the chocolate chips in a glass bowl over a pan of simmering water. Don't let the base of the bowl come into contact with the water. Leave to cool slighly until the bowl is no longer hot to the touch.
Beat the butter in another bowl until soft and creamy, using an electric hand mixer.
Next tip in the icing sugar and with a silicon spoon, or similar, mix together, pressing and stirring gently so it doesn't blow all over the place. When it is all incorporated and creamy again, take the electric hand mixer and beat some more.
Finally, fold in the melted chocolate and stir until thoroughly mixed in. Add a little milk if it is too stiff.
Can be kept airtight in the fridge for a few days. Frozen for up to 3 months. When using from frozen, leave in the fridge to defrost overnight. Either way, bring to room temperature and beat until smooth.