Super Delicate Chocolate Buttercream

Super Delicate Chocolate Buttercream

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  bluelovers

“This is a very delicate and rich chocolate buttercream. It's good on Gateau Africaine, or any cake needing buttercream frosting.”

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Adjust Servings

Original recipe yields 1 1/2 cups



  1. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, beat butter and shortening until light and fluffy. Meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
  3. In a separate medium bowl, beat egg yolks on high speed until thick and lemon colored. Slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. Combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.
  4. Beat in the rum and vanilla. Pour in the melted chocolate and beat until well mixed.

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Reviews (14)

Rate This Recipe


Good frosting, totally different from the basic confectioners' sugar buttercream, smooth, almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with, of all things, a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this, by all means, let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this, and the fact that it's a little too chocolatey for me, I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it.



I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!!

Randi T

Randi T

I made this with my Kitchen Aid mixer and it was very easy. The texture is soft and fluffy, like mousse. It is not too sweet. I LOVE it. My go to recipe from now on. Will experiment with some other flavorings soon, peppermint, cinnamon, lemon, etc.

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Amount Per Serving (12 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 27.9 g
  • 43%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet



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Chocolate Fudge Buttercream Frosting


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Chocolate Lover's Cake with Chocolate Buttercream Icing