Whipped Chocolate Buttercream

1. 1

   Barely melt the chocolate in a double boiler over gentle heat.

2. 2

   Remove from the heat source and pour into a large mixing bowl then cool for five minutes.

3. 3

   Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens.

4. 4

   Finally add the confectioners' sugar in small batches until the mixture holds a medium peak.

5. 5

   If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing.

6. 6

   Slather the icing over the cake with an offset palette knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.