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Chocolate Buttercream

"This chocolate buttercream recipe delivers creamy, chocolate-y goodness for slathering on your favorite cakes, cookies, or spoons."
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servings 358 cals
Original recipe yields 20 servings (5 cups)


  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 18 mg
  • < 1%

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.

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{{model.addEditText}} Print
  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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Read all reviews 15
  1. 25 Ratings

Most helpful positive review

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 ru...

Most helpful critical review

Raw eggs? Why does buttercream need raw eggs? I omitted those and it works well otherwise.

Most helpful
Most positive
Least positive

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 ru...

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 omi...

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 butt...

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...

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 ab...

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!!

this is excellent and very easy to make

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

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 thi...