1/4 cug plus 2 TBL boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 c confectioners' sugar, sifted
Pinch of salt
1 lb best-quality semi sweet chocolate melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, convections' sugar and salt until pale and fluffy. Reduce speed to low. Add meted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again.
Great consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Makes about 5 cups. Recipe from Martha Stewart.
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