Chocolate Buttercream12 Reviews
“Creamy, chocolaty goodness.” - by Kevin Ryan
Original recipe yields 5 cups
- Melt the bittersweet chocolate, and allow to cool slightly.
- Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.
Amount Per Serving (20 total)
- 358 cal
- 24.6 g
- 33.6 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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..." See more 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 t..." See morehe 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 buttercrea..." See morem -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."
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