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Chocolate Butter Cream Frosting

Chocolate Butter Cream Frosting

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Victoria Capaci

A very rich chocolate frosting. It's very easy because the whole thing is made in the blender.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.
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Reviews

kweb4
16
5/23/2006

Wow. I was somewhat cautious about this recipe, because uncooked eggs scare me a little. But I had a house full of 11-year-old boys, so I knew the cake would be eaten. It is *wonderful* frosting. I didn't use the rum ('cause of the kids), but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again, though I admit I'm still a little queasy about the raw egg yolks.

rkoenig
11
8/29/2002

I made this recipe with my 4-year old grandson for his parents' anniversary. We substituted hot orange juice for the coffee and rum to accommodate individual taste. It was the fastest, easiest, tastiest recipe we've ever made! Lots of possibilities for variations!

KATHYP17
8
2/24/2003

It tasted great, but was very thin. I had to add a lot of extra powdered sugar to make it thick enough to stand up to icing on a cake.