Recipe by Victoria Capaci
"A very rich chocolate frosting. It's very easy because the whole thing is made in the blender."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
semisweet chocolate chips
strong, hot, brewed coffee
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.
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.
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!
Use pasturized eggs and you don't have to worry about the raw eggs, or even egg substitute.
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!
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.
would like to try this recipe out.. may the rum be replaced with another ingredient?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Butter Cream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 120
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Chocolate cheesecake gets a delicious Irish makeover.
See how to make a warm German cake frosting with pecans and coconut.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!