*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.
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.
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.
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.
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.
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.
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!