Great on Double Chocolate cookies.
Fabulous as is, but who could resist making it even more intense. I used 3 ounces of the chocolate instead of the 1 ounce, this created a more pronounced chocolate flavor. Some of the other reviewers should try this recipe again with the additional chocolate and they will see it is a winner! If the butter softens too much (as on a humid day) allow extra time for chilling the frosting before adding to the cake.
Read MoreWhat? I doubled the recipe to frost 2 dzn cuppycakes. I followed the first step exactly with correct ingredients and it was not "light and fluffy" more stiff and doughy. I added the milk hoping it would help and it was just grainy. I ended up adding more butter and heavy whipping cream along with cocoa powder and it turned out great then. I would not make this recipe again.
Read MoreFabulous as is, but who could resist making it even more intense. I used 3 ounces of the chocolate instead of the 1 ounce, this created a more pronounced chocolate flavor. Some of the other reviewers should try this recipe again with the additional chocolate and they will see it is a winner! If the butter softens too much (as on a humid day) allow extra time for chilling the frosting before adding to the cake.
Unbelievably delicious! This creamy frosting tastes like premium chocolate ice cream. Spreads easily, even over delicate cakes. I've been in the food industry for years, and this is hands down the best chocolate frosting recipe I've come across. Double the recipe for a 13 x 9.
Delicious, flavorful, fluffy, creamy and smooth chocolate buttercream. This is easily worked with to get the degree of chocolatiness you're looking for. I used the pre-melted envelopes of unsweetened chocolate and added, I think, two or three envelopes beyond what the recipe called for, not that it wasn't good without it - for the cake I used it on I just wanted it a deeper chocolate. Leave out the chocolate, add a little less milk, and you've got a great vanilla buttercream! I would double this recipe for a 9x13 cake or for a 9" layer cake and make even more if you want ample to pipe decorations.
Oh so good, and oh so chocolately! I doubled this and used Ghiardelli chocolate sqares. Very easy to work with and so good it was hard not to eat this before it got on the cake! I used it to frost and fill "Four Egg Yellow Cake" from this site.
very creamy easy-to-make frosting. I recommend it. Make sure to double it for a layer cake! Also, if you use salted butter like I do, you should leave out the pinch of salt.
I used this recipe to frost my husband's birthday cake, and we both LOVED it! It was delicious and very easy to make, and best of all, didn't have that nasty, mouth-coating texture that a lot of buttercream recipes (usually the ones with shortening) have. I will definitely be making this again!
I did not personally taste this, but the rest of the family loved it. I did make it with melted (added a little shortening) semi-sweet chips as it was all I had (instead of the melting- chocolate squares). I just melted 1/4 of a bag (I doubled the whole recipe for a 9 x 13)in the microwave 1 minute to start then stirred, then 30 second intervals until smooth. Worked great.
This was incredibly good! I made it in less than 5 minutes, it tasted great, and it's a beautiful shade of creamy rich brown. Every chocolate lover will die with the melt in your mouth texture, and be screaming for more. Try this one recipe, it's great!
What? I doubled the recipe to frost 2 dzn cuppycakes. I followed the first step exactly with correct ingredients and it was not "light and fluffy" more stiff and doughy. I added the milk hoping it would help and it was just grainy. I ended up adding more butter and heavy whipping cream along with cocoa powder and it turned out great then. I would not make this recipe again.
My family loved this frosting! I doubled the recipe to frost 24 cupcakes. I also substituted unsweetened cocoa powder for the melted chocolate and it worked fine.
Tripled this recipe as suggested and added 1/2 vanilla and 1/2 raspberry flavoring and it was DIVINE! Was perfect to frost a 2 layer cake. Topped it with fresh raspberries... YUM!
Very easy and good flavor. I used 2 oz of bakers chocolate and milk to the consistency I wanted. I even made my own powdered sugar. all you do is put one cup reg sugar and 1 1/4 tablespoon cornstarch into a blender and blend!!!
This is a great and simple frosting!! I used the premelted Hershey's chocolate so it was even easier. The taste was excellent!! Would make it again and again!!!
If you love chocolate, like my family, use 1/2 cup unsweetened cocoa. It gives it a rich chocolate flavor that even me (not a chocolate fan) enjoyed.
Very easy. I didn't change a thing. It was enough to frost a 9 x 13 cake. I will never buy canned frosting again.
Yum! I use this regularly as is but most recently I used it to help me get to a rich red color for my daughter's birthday cupcakes. It worked wonderfully!! The frosting alone tastes fantastic and the chocolate aided in the coloring process.
DELICIOUS! I skipped the salt because I used salted butter, used one square of unsweetened chocolate and one chunk of dark chocolate that's equal to about 1.5 oz baking chocolate. Also had to add a fair amount more milk. Turned out really good! I had enough for 12 cupcakes, with an average amount of frosting per cupcake. If you really like to pipe on a big mound of frosting, increase the size of the batch.
Awesome frosting! I will never buy frosting again! I didn't have chocolate squares, so I used 4 1/2 Tablespoons cocoa powder and 1 1/2 Tablespoons oil (heat the cocoa powder mixture a bit in the microwave). Kids, everyone love it!
This is an idiot proof recipe for chocolate buttercream. Love it! It tastes great, not an overpowering chocolate flavor but still very rich. I would like to point out that at no time did my sugar and butter become "light and fluffy". It was more like a soft dough which just sucked up the chocolate and milk and magically transformed into perfect frosting. It is fun to watch this one come together!
I liked this recipe pretty well. I agree with earlier reviews that it's not overly chocolatey, so I would add more unsweetened chocolate for a richer flavor. Altogether very good!
This was very good! I quadrupled the recipe to make enough frosting for a four layer cake. I also added a couple more ounces for a deeper chocolate flavor. I loved this recipe and will definitely make again.
I used this recipe to frost the "4 egg yellow cake" from this site. I doubled it and it was enough to cover two 9in cakes with just a little leftover, so I added it to the top of the cake. It was perfect. Side note: confectioners sugar and butter will not be "light and fluffy" it will look like wet sand. Just continue to add the rest of the ingredients and mix, it'll turn out fine.
Really great recipe for frosting. Should double it though if you need to frost a whole 9 inch cake. Perfect for piping decorations! I used it for my twins' birthday cake. Turned out great! Looks beautiful, and tastes great too! Will have a picture soon..
Excellent taste and texture. I added 1/2 tsp of instant coffee to enhanse the chocolate flavor. It will go well on my chocolate cake!
We love chocolate cake but hate to overwhelm it with a too rich or too sweet or too heavy frosting. This was none of those things....it was absolute perfection. Light, fluffy, and a real chocolate flavor. Don't change a thing, just double it to make more!!
WOW! this was fast easy and so yummy....this was the first homemade frosting i have made i would say double the recipe doesnt make alot...but everyone loved it... Kathy Capezzuto
I followed the recipe exactly and this was amazing! Very easy to make, great consistency to work with, just perfect. This amount will frost a 9 X 13 cake. Thanks :)
This is a rich, delicious, chocolate icing, which is also easy to make. Next time I'll double the recipe so I can cover my cake more generously. I used this recipe with the Four Egg Yellow Cake from this 'site for my husband's birthday cake and he loved it.
Super easy, great chocolate flavor! I made this to top a chococolate cupcake that I filled with a peanut butter/cream cheese mixture. Perfection!
Excellent! It was so easy, I didn't think it would taste that good. I was pleasantly surprised! I had german unsweetened chocolate squares, so I used those. Superb!!
I love this recipe! If I have it in the fridge, I substitute heavy whipping cream for the milk.
One of most simple recipes I have found good flavor, added food coloring to make it a richer brown
It's simply delicious !!! Instead I used 1/2 cup of butter, 1 cup of the sugar and bittersweet ghirardelli, the consistency was perfect and the flavor not too sweet. Everybody loved it!!!!
This frosting was very stiff and hard to spread. I had to add more milk to make it creamier and I still was not satisfied. You will need to double it to frost a 2-layer cake. The taste is OK but I don't think this is the recipe I'm looking for. I'll keep looking.
This will definitely become my go-to frosting. I substituted evaporated milk for regular milk and used two squares instead of 1-1/2. Loved it!!
Great frosting!! I am not a chocolate fan, I made this for a friend's cake. I couldn't stop sampling this as I prepared it. I used an extra block of chocolate to make it extra fudgy. (A recipe has to knock my socks off to give it 5 stars.) Wouldn't hesitate to make this again. It gets 5 stars for ease of preparation.
Used orange extract instead of vanilla for a dark chocolate-orange-rum cake. The frosting came out perfectly and was very easy to work with.
This is the best buttercream recipe I've found so far! The texture was smooth and the flavor oh so buttery! I wanted just a basic buttercream so I left out the chocolate. I used a butter spread (didn't have enough "real" butter on hand), so it wasn't as thick as I'd wanted. Can't wait to try it with real butter! ***02/03/07 UPDATE: Used real butter this time and it the consistency was great. I used it to decorate the cake and it wasn't too soft of gooey. It kept the shape of the designs. Awesome recipe!!!
Excellent frosting. I doubled the recipe for a 9 inch layer cake. I used half milk and half kahula for the liquid.
Quite rich and yummy. I made the base recipe the first time and it was incredible! The second time I made it, I added 1 1/2 teaspoon of instant coffee grounds to the milk (which I heated so the coffee would dissolve.) I also added a heaping tsp of chili powder. EXTRA YUMMY rich and a nice kick! FOR NEW COOKS: Don't overcook the chocolate or you'll ruin it and DO NOT overbeat or the chocolate will break.
This frosting is fantastic! It has a nice chocolate flavor to it without being overly chocolately. I also like that it makes a small amount. So many frosting recipes make a whole bucket full! I always add the milk 1/2 T at a time to make sure it doesn't end up runny. However, I've never had this recipe turn out runny and I've made it 3 times in the last month! It's my new quick favorite for cupcakes!
Oh my goodness!!! This frosting is awesome! I am so glad you posted this recipe. I had to double it for my cake(double layer round). I used it to frost my chocolate mayonnaise cake. I think I have found THE recipe for birthday cakes!!! Thank you!
I scaled the recipe way back because I was testing out frostings to practice some piping and I wanted to see what Allrecipes had. The taste wasn't bad, but it reminded me of a whipped version of the chocolate frosting in a container at the store. The only change I made was using heavy whipping cream instead of milk, because it was what I had out for another frosting recipe. It is probably not one I would use to frost a cake, as I prefer butter, but it was quick and easy to make and looks like it would hold up nicely to frost a basic chocolate cake or cupcakes.
This frosting is wonderful!!! I have bought the chocolate buttercream frostings in a can but they were never exactly what I wanted. This recipe was perfect! I will not buy chocolate frosting from the store again! Also, just in case someone needs to know, I was able to frost a 9x13 cake using the recipe as is.
this recipe was awesome!! my first time making it and it came out fantastically! I added some cocoa powder and used some ghiradelli melted chocolate instead of the unsweetened chocolate squares.
For anyone wondering, I yielded enough frosting to THINLY spread on 12 cupcakes. I stress the thinly part. Really good flavor. I even added a bit of cold coffee for a little extra flavor. I was worried a bit at first because the butter and sugar absolutely didn't come together until I added the chocolate and so on. Also, I needed to add a bit (1/4 C about?) extra milk to improve the texture, like others did.
This was wonderful!!! I doubled the recipe to frost a layer cake. The only change I made was substituting 1 1/2 Tablespoons of milk, with Kalua (adult Birthday Cake). Everyone raved about the flavor! I did panic a bit at first...while mixing the butter and sugar together, it got very dry. But, I continued to mix, and it did turn in to a creaming mixture. Thanks for a keeper!!
This is a fantastic icing, it wasn't runny at all, and tasted beautiful, my husband said he could have eaten the icing on it's own! Will definately be using this again.
This is a really quick and easy frosting. Don't panic if the powdered sugar/butter mixture doesn't get light and fluffy right away. It takes a couple of minutes to come together. It is not a super chocolaty frosting, it has a lighter flavor which goes well with dark chocolate cake or cupcakes. If you want a stronger chocolate taste, you could add more or darker chocolate.
This is one of the best frosting recipes I've tried! I doubled the recipe for a double layer 9 inch cake and it just barely covered it. My only complaint is that it was a little stiff, but I'll definitely use this recipe again and just try to tweak it so it's slightly creamier. All in all - VERY GOOD!!!
Made this frosting for the 4 egg yellow cake. I doubled the recipie and used ghiradeli chocolate squares. Everyone loved it! So easy to make and I had all of the ingredients on hand.
Great frosting with a terrific consistency for piping. I had to add twice the amount of chocolate to get that deep chocolate flavor that I was looking for. All in all, I will definitley use this recipe again.
Very good. I liked using the melted chocolate rather than cocoa powder. It gave the frosting a better chocolate flavor! I did have to double the recipe for a 2 layer cake but I do like a lot of frosting!
This was an easy frosting to make and yummy. Next time will add an extra chocolate square for a more chocolate-y flavor.
I read everybody's review before trying a recipe, and have several comments. First, I agree that it is fabulous. I doubled the chocolate as suggested, but then found it much too thick to spread. So gradually I added more milk, 1 tablespoon at a time. Using a double recipes, I used not only the 3 tablespoons of milk called for, but another four as well! Lastly, some people complained about the difficulty in creaming the butter and confectioners sugar. They may have used a large mixer as I did (no choice) even though the recipe called for a small bowl. I just kept mixing and scraping down the sides, and after 15 minutes it was thoroughly mixed. I don't think it would have ever reached the same texture as creamed grandulated sugar and butter, but once it is so creamed that it is almost solid, that's plenrty.
This frosting is delicious!! I made it just as the recipe stated, I didn't measure the milk, I might have added a little bit more than called for, but anyways it is perfect, especially for chocolate lovers!!
This was easy to make. The taste was great on a 2 layer cake! Used cream instead of milk, but really looking forward to next time to try kahula!!!
The perfect chocolate frosting! Easy to make with a super chocolate taste. I also left out the pinch of salt because I use salted butter.
This was a good recipe, very sweet but good. The only problem I had with it was that after a day it became very hard. Maybe it was my house though (it can be drafty).
This is the frosting I will use from now on! It's not too sweet and has a light, easily spreadable texture. I did notice, however, that a single batch is not enough to cover the top and sides of a 9x13 cake; but making a second batch and mixing it with the first works great. This is the frosting I've been looking for for ages!
Very good and just right for topping homemade vanilla cupcakes! Great recipe - thanks for sharing!
Awesome! Not too sweet, great consistency, easy! I wish I would have made more. Next time I'll triple the recipe.
I like the taste of this frosting a lot. I used it with the Cherry Chocolate cake, which I made twice. I scaled the recipe to make 12 servings, but there wasn't enough liquid. For 12 servings, it said use 1/4 cup butter + 2 tablespoons of butter, but I had to use 1/2 cup butter. I also used half and half instead of milk. This was just enough to cover the cake. I would make for 14 or 16 servings next time in order to have enough.
it's great i tried it and a lot of people is now placing an order of one for them,everyone's love the chocolatey taste it's just that it's overly sweet and lacking of moisture but i want to try adding a tsp. of glycerin just to add moist in it, and it's perfect in chocolate cake with a caramel filling.
This frosting is heavenly! I used salted butter, and 1/4 cup semi-sweet chips. It turned out so creamy and delicious...easy, too...I'll never buy the yucky store tubs again!
Although the recipe tastes EXCELLENT, I think you should mention in the instructions the approximate time we should be mixing the sugar and butter before adding the chocolate. I started to panic when it wasn't coming together and it ended up looking like little pearls in a bowl. I put it on the stove and everything finally came together.
Fantastic recipe! We used it on "Jan's Chocolate Cake" also found here. I made it for my 24 year old's birthday and the entire family was so impressed as it rivaled any good bakery product. We liked the light chocolate flavor and I agree with the professional baker's comment...excellent and easy frosting.
Fantastic. Creamy, smooth and chocolaty. I have no idea why some people are saying it isn't chocolaty enough. Add more chocolate then.
This will be my chocolate butter-creme frosting recipe! No need to look any farther!
I really liked the flavor of this frosting. It was perfect. But It wasn't very easy to spread. Although I didn't put it on cookies. I put it on cake, layer cake. Maybe that makes a difference. It basically ripped the cake apart even after freezing it. So I warmed the frosting in the microwave and that worked better until it cooled again. It isn't very pretty, but oh well it still tastes good. :)
Absolutely fantastic! I made it as written, but I didn't have milk so I used half & half. It was fabulous on an eclair cake, and will become my go-to recipe for anything calling for chocolate frosting. All of my previous attempts have used cocoa powder, but this one came together much better with the baker's chocolate. Thanks for this recipe!
This frosting was very difficult to work with until I added more than twice the amount of milk called for in the recipe. And it is way too sweet. I tripled it and it covered a two layer cake very well with a bit left over. Once I added all the extra milk it was very easy to work with but by then I had battled with it while putting on the crumb coat. I made this because I didn't have the ingredients for the buttercream I typically make (Martha Stewart's), I should have just made a quick trip to the store instead of fighting with this frosting.
Great texture and flavor. Was looking for a chocolate icing recipe to frost only the top of a 9x13 cake. This was it.
this frosting was delicious, especially with some instant coffee added, like another user commented. i used it for devil's food cake & got nothing but compliments!
I HAVE MADE A LOT OF FROSTING IN MY LIFE AND THIS ONE IS A KEEPER. I MADE IT JUST LIKE INSTRUCTED. IT WAS CREAMY AND HAD JUST ENOUGH CHOCOLATE FLAVOR. IT DOES NOT NEED TO BE TWEAKED AND IS A SIMPLE FROSTING TO MAKE. YUM YUM!!
I'm giving this recipe 5 stars with changes I made, which is using a whole bar of semisweet baking chocolate, 3 squares is just not enough what so ever.., other then that it was very yummy!
I couldn't believe it when it was the day of my daughter's birthday and I had no cocoa in the house and no shortening to make a pure chocolate buttercream frosting. So I jumped into 'allrecipes' knowing that I'd find an alternative. VOILA! I found this! It is now THE chocolate frosting recipe for my house. The only change I made was that I used semisweet ounce bars instead of unsweetended, only because that's what I had in the house. It's a wonderful recipe that I will happily add to my binder. Thank you!
its an easy recipe to make
I had some chocolate seize on me (whoops!) so I tripled this recipe and used my seized chocolate in place of the melted chocolate (I used about 6 oz chocolate) and it turned out wonderfully!
This was a great recipe. I used 3 ounces of white chocolate and it was awesome. I would absolutely use this recipe again.
Like others here I had to double the recipe because the original doesn't make much. The double recipe frosted 24 cupcakes nicely. I used almond extract instead of the vanilla just for a little different taste.
Very nice with a not too chocolate punch. You will need to add more chocolate if that's your thing, but I like the light flavor this has. However, it is very sweet. I would cut the sugar a little, but a very easy and good recipe!
