Chocolate Buttercream

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...