1 Lb. Unsalted Butter at Room Temperature
2 Lbs. Powdered Sugar
1/4 Cup Heavy Cream
12 Ounces Good Quality Dark Chocolate Chips
Melt chocolate in a double boiler over slowly simmering water. Stir once or twice to blend. Once chocolate is melted remove from heat and let cool to room temperature.
Place butter into the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy on medium high speed. Lower speed and gradually add powdered sugar adding cream a little at a time. Beat until perfectly smooth. Add melted and cooled chocolate in a slow and steady stream. Once again beat until well combined and perfectly smooth.
Makes enough frosting to generously cover and fill a 9 inch, two-layered cake.
Hint: Hershey makes the best Special Dark Chocolate Chips and work great in this recipe. One bag is 12 ounces.