This chocolate buttercream recipe delivers creamy, chocolate-y goodness for slathering on your favorite cakes, cookies, or spoons.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the bittersweet chocolate, and allow to cool slightly.

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  • 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.

Nutrition Facts

357.8 calories; 2 g protein; 33.6 g carbohydrates; 68.1 mg cholesterol; 18.4 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2007
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 rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review. Read More
(44)

Most helpful critical review

Rating: 3 stars
08/09/2019
Much too sweet and I omitted the eggs. Consistency came out alright. Read More
28 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/11/2007
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 rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review. Read More
(44)
Rating: 4 stars
03/11/2007
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 rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review. Read More
(44)
Rating: 4 stars
02/16/2010
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 omitted the eggs and after blending in the chocolate I substituted enough milk to reach the desired consistency then beat the mixture for 4 minutes. I also omitted the salt which no one missed. Read More
(30)
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Rating: 4 stars
06/24/2011
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 buttercream -used 1c. crisco & 1c. butter instead of 2c.butter -added 2 tbsp cocoa powder to the sugar -omitted eggs & added 4 tbsp of cold milk in place. Read More
(26)
Rating: 4 stars
02/12/2003
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 AND keep it cool. Read More
(16)
Rating: 4 stars
03/07/2011
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 about butter) and I added a couple of tablespoons of cocoa to intensify the chocolate flavor. This recipe made PLENTY of frosting for my two 8-inch cakes and in fact I could've split the cakes and made 4 layers and still had enough. It spread easily and firmed up nicely in the fridge so I can tell it would be fine for piping. This is a keeper for me. Read More
(10)
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Rating: 5 stars
05/18/2008
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!! Read More
(5)
Rating: 5 stars
10/24/2006
this is excellent and very easy to make Read More
(4)
Rating: 5 stars
02/02/2010
This was marvelous! A great compliment to the Buttermilk Chocolate Cake also on this site. I was going to make the fudge icing that goes with that recipe but then I realized I was out of cocoa powder. I AM EXTREMELY GLAD I TRIED THIS RECIPE. 5 Stars! Read More
(2)
Rating: 5 stars
05/02/2011
This recipe was wonderful though I omitted the raw eggs. The consistency was fine without them. Read More
(2)
Rating: 3 stars
08/09/2019
Much too sweet and I omitted the eggs. Consistency came out alright. Read More