This recipe frosts about 8 cupcakes or the top of one layer of cake or loaf of sweet bread. To frost a two layer cake or have a thicker layer of frosting just double this recipe.
Place about 1 cup of water in a saucepan, set the saucepan on a low medium heat and bring the water to a simmer.
Place a glass bowl on top of the saucepan and add the chocolate chips and butter.
Melt the chocolate and butter slowly, stirring occasionally.
When the chocolate is just about to finish melting, turn of the heat and stir the frosting until creamy. Add the vanilla and salt and stir to blend well.
Cool the frosting at room temperature for 30 minutes or so, or chill in the refrigerator for 5 minutes or so to speed up the cooling process.
Store covered in the refrigerator for a few weeks. Gently re-warm to use as frosting again.