Recipe by k. blackburn
"Great on Double Chocolate cookies."
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1 1/2 cups
1 1/2 (1 ounce) squares
unsweetened chocolate, melted
1 1/2 tablespoons
Fabulous as is, but who could resist making it even more intense. I used 3 ounces of the chocolate instead of the 1 ounce, this created a more pronounced chocolate flavor. Some of the other reviewers should try this recipe again with the additional chocolate and they will see it is a winner!
If the butter softens too much (as on a humid day) allow extra time for chilling the frosting before adding to the cake.
What? I doubled the recipe to frost 2 dzn cuppycakes. I followed the first step exactly with correct ingredients and it was not "light and fluffy" more stiff and doughy. I added the milk hoping it would help and it was just grainy. I ended up adding more butter and heavy whipping cream along with cocoa powder and it turned out great then. I would not make this recipe again.
Delicious, flavorful, fluffy, creamy and smooth chocolate buttercream. This is easily worked with to get the degree of chocolatiness you're looking for. I used the pre-melted envelopes of unsweetened chocolate and added, I think, two or three envelopes beyond what the recipe called for, not that it wasn't good without it - for the cake I used it on I just wanted it a deeper chocolate. Leave out the chocolate, add a little less milk, and you've got a great vanilla buttercream! I would double this recipe for a 9x13 cake or for a 9" layer cake and make even more if you want ample to pipe decorations.
Unbelievably delicious! This creamy frosting tastes like premium chocolate ice cream. Spreads easily, even over delicate cakes. I've been in the food industry for years, and this is hands down the best chocolate frosting recipe I've come across. Double the recipe for a 13 x 9.
Oh so good, and oh so chocolately! I doubled this and used Ghiardelli chocolate sqares. Very easy to work with and so good it was hard not to eat this before it got on the cake! I used it to frost and fill "Four Egg Yellow Cake" from this site.
very creamy easy-to-make frosting. I recommend it. Make sure to double it for a layer cake! Also, if you use salted butter like I do, you should leave out the pinch of salt.
I used this recipe to frost my husband's birthday cake, and we both LOVED it! It was delicious and very easy to make, and best of all, didn't have that nasty, mouth-coating texture that a lot of buttercream recipes (usually the ones with shortening) have. I will definitely be making this again!
I did not personally taste this, but the rest of the family loved it. I did make it with melted (added a little shortening) semi-sweet chips as it was all I had (instead of the melting- chocolate squares). I just melted 1/4 of a bag (I doubled the whole recipe for a 9 x 13)in the microwave 1 minute to start then stirred, then 30 second intervals until smooth. Worked great.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Butter-Creme Frosting
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
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