Chocolate Butter Cream Frosting Recipe -
Chocolate Butter Cream Frosting Recipe
  • READY IN 25 mins

Chocolate Butter Cream Frosting

Recipe by  

"A very rich chocolate frosting. It's very easy because the whole thing is made in the blender."

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Ingredients Edit and Save

Original recipe makes 1 icing for 3 layer cake Change Servings
  • PREP

    15 mins

    25 mins


  1. Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2006

Wow. I was somewhat cautious about this recipe, because uncooked eggs scare me a little. But I had a house full of 11-year-old boys, so I knew the cake would be eaten. It is *wonderful* frosting. I didn't use the rum ('cause of the kids), but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again, though I admit I'm still a little queasy about the raw egg yolks.

Most Helpful Critical Review
Feb 24, 2003

It tasted great, but was very thin. I had to add a lot of extra powdered sugar to make it thick enough to stand up to icing on a cake.

Aug 29, 2002

I made this recipe with my 4-year old grandson for his parents' anniversary. We substituted hot orange juice for the coffee and rum to accommodate individual taste. It was the fastest, easiest, tastiest recipe we've ever made! Lots of possibilities for variations!

Jan 30, 2009

Use pasturized eggs and you don't have to worry about the raw eggs, or even egg substitute.

Mar 29, 2007

I was kind of skeptical when I read the recipe. I didn't have much confectioners sugar so I tried this one. I was pleasantly surprised! Very easy and good flavor! Turned out glossy and the perfect consistancy. I just dipped my cooled cupcakes right into the blender and they came out with a perfect little curl on top! I will keep this recipe and use it again! My kids even liked it and they are my worst critics!

Feb 20, 2006

I used no-added-sugar carob buttons instead of chocolate buds. Definitely, you have to watch how much liquid you put in this. I used 1 Tabsp boiling water instead of coffee, and proceeded from there. Added more sugar to compensate for the NAS Carob. It was a great consistency at that point. I added maybe 2 teasp of extra water at that point so I could sweeten it with more sugar, and I ended up with a sloppy mix that could have taken heaps of sugar to thicken up again. I only added one egg yolk (all that I had) and it still seemed to cope with that. Overall, great recipe.

Mar 01, 2005

would like to try this recipe out.. may the rum be replaced with another ingredient?

Feb 12, 2003

This did not work at all for me. It was more like a ganache and not a buttercream (as I know them). I added quite a lot of powdered sugar and it worked out okay.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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