Chocolate Buttercream Recipe -
Chocolate Buttercream Recipe

Chocolate Buttercream

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"This chocolate buttercream recipe delivers creamy, chocolate-y goodness for slathering on your favorite cakes, cookies, or spoons."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings


  1. Melt the bittersweet chocolate, and allow to cool slightly.
  2. Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.
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Reviews More Reviews

Mar 11, 2007

This "frosting" is very good but is not the original for this torte. The original "buttercream" uses a cooked sugar/water syrup, sweet butter, bitter chocolate and egg yolks. Vanilla and dark rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review.

Feb 16, 2010

I made this frosting to use on kids' cupcakes. Everyone loved it, but I gave it 4 rather than 5 stars, as there is no way I would serve frosting with raw egg in it, especially to children. I omitted the eggs, and after blending in the chocolate, I substituted enough milk to reach the desired consistency, then beat the mixture for 4 minutes. I also omitted the salt, which no one missed.


22 Ratings

Jun 24, 2011

Im only giving it 4 stars because i made changes after reading other reviews- It came out beautifully and spread very well even smoothed out nice to give me the crisp clean lines like a reg buttercream -used 1c. crisco & 1c. butter instead of 2c.butter -added 2 tbsp cocoa powder to the sugar -omitted eggs & added 4 tbsp of cold milk in place.

Feb 12, 2003

If you are looking for the "just like store bought" frosting, this is it. It spreads beautifully! It is too bad that the raw egg is in it, though, this means you have to use it and eat quickly AND keep it cool.

Mar 07, 2011

Very, very good. Made it exactly as written with 2 exceptions; I used 1 c. butter and substituted shortening for the 2nd cup (but only because it was for my daughter and she's not that crazy about butter) and I added a couple of tablespoons of cocoa to intensify the chocolate flavor. This recipe made PLENTY of frosting for my two 8-inch cakes and in fact I could've split the cakes and made 4 layers and still had enough. It spread easily and firmed up nicely in the fridge, so I can tell it would be fine for piping. This is a keeper for me.

May 18, 2008

I've used this recipe twice to rave reviews. I substituted cointreau instead of the vanilla extract (doubled what the recipe called for on the vanilla extract). they were a smashing success!!

Oct 23, 2006

this is excellent and very easy to make

May 02, 2011

This recipe was wonderful, though I omitted the raw eggs. The consistency was fine without them.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 18 mg
  • < 1%

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

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