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Chocolate Buttercream

Read Reviews (12)

"Creamy, chocolaty goodness." — Kevin Ryan

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Original recipe makes 5 cups Change Servings

12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt

2 eggs
4 cups confectioners' sugar
1 teaspoon vanilla extract

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Directions

Melt the bittersweet chocolate, and allow to cool slightly.
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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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.

—NeedleDodger

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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.

—SLADAMSCA

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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.

—Angie

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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.

—MAMASA

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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.

—rbsoccermom

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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!!

—domesticdebutante

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Oct 23, 2006

this is excellent and very easy to make

—Kitty

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Mar 01, 2010

This has become my family's favorite chocolate frosting. I'm looking for a white or close-to-white frosting that is just as good - at least one that requires this much beating and turns out this fluffy. Does anyone know if I can accomplish this by just leaving the chocolate out of this recipe?

—tldmidge

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Nutrition

Calories
358 kcal
18%

Carbohydrates
33.6 g
11%

Cholesterol
71 mg
24%

Fat
24.6 g
38%

Fiber
1.3 g
5%

Protein
2 g
4%

Sodium
30 mg
1%

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

Nutritional Information

Chocolate Buttercream

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 358
Calories from Fat: 221

% Daily Value *
Total Fat 24.6g 38 %
Saturated Fat 15.3g 76 %
Cholesterol 71mg 24 %
Sodium 30mg 1 %
Potassium 77mg 2 %
Total Carbohydrates 33.6g 11 %
Dietary Fiber 1.3g 5 %
Protein 2g 4 %
Sugars 31.2g
Vitamin A 12 %
Vitamin C 0 %
Calcium 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.