Recipe by bluelovers
"This is a very delicate and rich chocolate buttercream. It's good on Gateau Africaine, or any cake needing buttercream frosting."
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2 (1 ounce) squares
unsweetened chocolate, chopped
I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!!
Good frosting, totally different from the basic confectioners' sugar buttercream, smooth, almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with, of all things, a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this, by all means, let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this, and the fact that it's a little too chocolatey for me, I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it.
I made this with my Kitchen Aid mixer and it was very easy. The texture is soft and fluffy, like mousse. It is not too sweet. I LOVE it. My go to recipe from now on. Will experiment with some other flavorings soon, peppermint, cinnamon, lemon, etc.
I thought this was pretty good. The only thing I left out was the rum because it isn't something that I have on hand. Delicious! :)
One word: Greasy. I was disappointed with this recipe. I liked that it didn't use a lot of sugar, but it did seem like a lot of butter and shortening. The frosting seemed soupy when it was done. I put it in the freezer, thinking the heat of the warm syrup had perhaps melted the shortening, and the texture did improve as it chilled. However, it was just too greasy tasting. I ended up adding in two cups of confectioner's sugar to try to balance out the greasiness. It still was just too greasy for me.
I left out the shortening, makes it like eating grease. I used all butter = buttercream.
ok so heres what i did: firstly i used "Nestle Toll House Choco Bake Pre-melted" its great one premelted pack equals one ounce of baking bricks anhoo then when i was done wit the sugar and egg mixture i put it in the refriguratore for 10 minutes (that dealt with the greasiness0 also the fist time i used margine and that was a big mistake STICK TO THE BUTTER! and try using butter flavored crisco forthye shortining and EXTRA VANILLA TAKES IT THE EXTRA MILE!!!! but al-a-round it was a good recipe and fo those cmplaining about dishes heres what i suggest: GET A DISHWASHER!!!!!!
The taste of this "buttercream" was A+, but everything else gets an F. It was wayyy too soupy to even think about using as a frosting. I ended up having to add almost half a bag of confectioner's sugar to it just to be able to frost my cupcakes with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Delicate Chocolate Buttercream
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 251
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