Chocolate Chip Buttercream
 
Makes 5 cups
Ingredients
  • 1⅔ cups (377 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • 6¼ cups (750 grams) confectioners’ sugar
  • ½ cup (120 grams) heavy whipping cream
  • 2 teaspoons (8 grams) vanilla extract
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, finely chopped
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Increase mixer speed to medium; beat until fluffy, 1 to 2 minutes. Fold in chocolate. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-chip-cookie-layer-cake/