Creamy deliciousness! Enough for a 9 inch two-layer cake.
1 1/2 cups unsalted butter, softened
2 Tbsp milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla
2 1/4 cups powdered sugar
Melt chocolate in double boiler over simmering water, stirring occasionally until smooth, about 5-10 minutes. Let cool until lukewarm.
In large bowl, beat butter with electric mixer on medium speed for three minutes or until creamy. Add milk and beat until smooth. Add melted chocolate an beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add sugar and beat on low speed until creamy and of desired consistency. I use this to frost the Chocolate Cake recipe on this site.