"This easy buttercream recipe is a little bit of a cheat - it doesn't require separating eggs, candy-thermometer-monitored sugar syrups, or complex steps. You just beat confectioner's sugar into whipped butter and then add Nutella and melted dark chocolate. Cream makes the frosting silky smooth while amaretto liqueur amps up the nuttiness. You can make it up to two days ahead and it spreads like a dream - try it on cupcakes or a layer cake!"
"Step 1: Put the chocolate in a small microwave-safe bowl and microwave on high in 30 second bursts, stirring between bursts, until smooth, about 1 1/2 minutes. Let the chocolate stand until warm, but not hot, to the touch, about 10 minutes. Step 2: Meanwhile, whip the butter in a stand mixer or with a hand held mixer on medium high speed until light, 2 minutes."
"Step 3: Add the Nutella and melted chocolate and beat on high speed until light, 3 minutes. Step 4: Add the cream and whip on medium high speed until fluffy, 2 minutes. Add the amaretto and stir to combine. Use within 1 hour or store in an airtight container in the refrigerator for up to 3 days. Allow the buttercream to return to room temperature before using."
Makes about 3 cups, enough for filling and frosting a bûche de Noël. Finely chopped bittersweet chocolate is melted and cooled until warm but not hot. Room-temperature unsalted butter is whipped until light, then sifted confectioner's sugar is incorporated. Nutella and the melted chocolate are beaten in at high speed, followed by heavy cream to create a silky, fluffy texture. Two tablespoons of amaretto liqueur add nutty depth. The buttercream can be used within an hour or refrigerated for up to three days and should be brought back to room temperature before spreading.
Read at Eater
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