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My review
Chocolate Butter Cream Frosting
Victoria Capaci
"A very rich chocolate frosting. It's very easy because the whole thing is made in the blender."
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Ingredients
25 m servings 163 calsOriginal recipe yields 12 servings (1 icing for 3 layer cake)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 163 calories; 13.3 g fat; 10.4 g carbohydrates; 1.6 g protein; 89 mg cholesterol; 59 mg sodium. Full nutrition
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Read all reviews 2025 Ratings
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Most helpful positive review
5/23/2006
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
2/22/2003
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.
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5/23/2006
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...
8/18/2000
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, ...
2/22/2003
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.
1/29/2009
Use pasturized eggs and you don't have to worry about the raw eggs, or even egg substitute.
3/29/2007
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...
2/20/2006
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...
3/1/2005
would like to try this recipe out.. may the rum be replaced with another ingredient?
10/30/2000
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.