Chocolate Buttercream

Name: Chocolate Buttercream
Yield: 5 cups
Ingredients: 12 (1 ounce) squares bittersweet chocolate; 2 cups unsalted butter; 1 pinch salt; 2 eggs; 4 cups confectioners' sugar; 1 teaspoon vanilla extract

Rating: 4.25 stars

28 Ratings
17 Reviews
13 Photos

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

By Kevin Ryan

Recipe Summary

Servings:

Yield:

5 cups

Nutrition Info

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt
2 eggs
4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Step 1

Melt the bittersweet chocolate, and allow to cool slightly.

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Step 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.

Nutrition Facts

Per Serving:

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

Reviews (17)

Most helpful positive review

NeedleDodger

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

Helpful

(44)

Most helpful critical review

Jia Ling Lee

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NeedleDodger

03/11/2007

Helpful

(44)

NeedleDodger

03/11/2007

Helpful

(44)

Samie

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

Helpful

(30)

Angela Hays

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

Helpful

(26)

MAMASA

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

Helpful

(16)

rbsoccermom

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

Helpful

(10)

domesticdebutante

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

Helpful

(5)

Kitty

10/24/2006

this is excellent and very easy to make Read More

Helpful

(4)

cakexperimenter

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

Helpful

(2)

zoooeeeeyy

05/02/2011

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

Helpful

(2)

Jia Ling Lee

08/09/2019

Much too sweet and I omitted the eggs. Consistency came out alright. Read More

More Reviews

Reviews for: Photos of Chocolate Buttercream

1 of 17

All Reviews

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!!