Chocolate Butter Cream Frosting

Chocolate Butter Cream Frosting

19

"A very rich chocolate frosting. It's very easy because the whole thing is made in the blender."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

Reviews

19
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

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 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, ...

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.

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 per...

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 t...

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.

This was sooo good and super easy! I used vanilla instead of the rum and it turned out fantastic!!