Super Delicate Chocolate Buttercream

Super Delicate Chocolate Buttercream

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


45 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 14.1g
  • 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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  • Prep

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  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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  1. 14 Ratings


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 w...

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 ...

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 so...

I thought this was pretty good. The only thing I left out was the rum because it isn't something that I have on hand. Delicious! :)

One word: Greasy. I was disappointed with this recipe. I liked that it didn't use a lot of sugar, but it did seem like a lot of butter and shortening. The frosting seemed soupy when it was done....

I left out the shortening, makes it like eating grease. I used all butter = buttercream.

ok so heres what i did: firstly i used "Nestle Toll House Choco Bake Pre-melted" its great one premelted pack equals one ounce of baking bricks anhoo then when i was done wit the sugar and egg m...

The taste of this "buttercream" was A+, but everything else gets an F. It was wayyy too soupy to even think about using as a frosting. I ended up having to add almost half a bag of confectioner'...

Best tasting buttercream I've ever made! Thank you very much for the recipe. As I used it in a strawberry cake, I put some lemon juice instead of rum and white chocolate instead of the unsweeten...