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Chocolate Buttercream Frosting
Credit:
Johnny Miller
Recipe Summary
Yield: Makes enough for 15 cupcakes
Ingredients
Ingredient Checklist
2 cups sugar
1 cup egg whites (about 6 large)
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
16 ounces dark chocolate, melted and cooled slightly
Gallery
Chocolate Buttercream Frosting
Credit:
Johnny Miller
Recipe Summary
Yield: Makes enough for 15 cupcakes
Gallery
Chocolate Buttercream Frosting
Credit:
Johnny Miller
Chocolate Buttercream Frosting
Credit:
Johnny Miller
Chocolate Buttercream Frosting
Recipe Summary
Yield: Makes enough for 15 cupcakes
Recipe Summary
Yield: Makes enough for 15 cupcakes
Yield: Makes enough for 15 cupcakes
Makes enough for 15 cupcakes
Ingredients
Ingredients
- 2 cups sugar
- 1 cup egg whites (about 6 large)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
- 16 ounces dark chocolate, melted and cooled slightly
Directions
Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.
Reviews (15)
Add Rating & Review
98 Ratings
5 star values:
18
4 star values:
15
3 star values:
31
2 star values:
27
1 star values:
7
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Reviews (15)
Add Rating & Review
98 Ratings
5 star values:
18
4 star values:
15
3 star values:
31
2 star values:
27
1 star values:
7
Add Rating & Review
98 Ratings
5 star values:
18
4 star values:
15
3 star values:
31
2 star values:
27
1 star values:
7
98 Ratings
5 star values:
18
4 star values:
15
3 star values:
31
2 star values:
27
1 star values:
7
98 Ratings
5 star values:
18
4 star values:
15
3 star values:
31
2 star values:
27
1 star values:
7
- 5 star values:
- 18
- 4 star values:
- 15
- 3 star values:
- 31
- 2 star values:
- 27
- 1 star values:
- 7
Martha Stewart Member
Rating: 4.0 stars
01/01/2020
I used room temp butter. After adding the butter the frosting got very loose; second-guessing myself I popped the mixing bowl in the fridge for ~10 min. Started mixing again and it looked grainy? Maybe the cold butter bits? Adding the chocolate smoothed everything out, but I agree that it's a pretty loose consistency. I was frosting on to a cake that had been crumb coated and popped in the freezer; this icing set up nicely against the cold of the crumb coat.
Does anyone know if it's supposed to be room temp or cold butter?
Martha Stewart Member
Rating: Unrated
05/27/2015
This recipe was terrible. The buttercream melted at room temperature. I don't know about you, but no one is going to serve a cake at 60 degrees Fahrenheit. Furthermore, the "buttercream frosting" doesn't even taste like butter - it tastes like caramel and chocolate. I wanted chocolate - if I wanted caramel, I would have looked up "caramel and chocolate buttercream frosting." -_- At least get the flavor profile right. SMH
Martha Stewart Member
Rating: Unrated
01/21/2013
Can anyone tell me please...in the first step " whisk egg & sugar over a pan of water" we use electric mixer or just a whisk?
Martha Stewart Member
Rating: Unrated
07/06/2012
great
Martha Stewart Member
Rating: Unrated
02/19/2011
Was almost put off by all the little finicky bits of this recipe but bravely heated and whisked and ended up with the most divine frosting ever. A hit a my son's 8th birthday party. We paired this icing with busy day chocolate cake(from martha) the easy and the decadent together in one cake...Pyramids of Giza cakes(wonders of the world theme).
Martha Stewart Member
Rating: Unrated
10/15/2010
Deliciously rich, fudgy, chocolate frosting. Spreads VERY well and VERY evenly. This recipe makes for a lot of frosting. Way more than I needed for my 9" 2 layer cake. If you have extra frosting, dish it out into a loaf pan and put in the fridge to make fudge! Cut into cubes and serve.
Martha Stewart Member
Rating: Unrated
03/10/2009
This frosting is the ultimate in smooth, creamy, richness! The instructions sound more complicated than the reality; actually it's easy. The only problem is that it makes a HUGE quantity -- I iced an 8" layer cake VERY generously, and still had about 30% of the frosting left over. I also used a scant 2 c. of sugar; next time, I would reduce that to 1 3/4; with the 72% dark chocolate I used, it was still maybe just a touch sweet. Made it for an all-adult birthday party and got raves.
Martha Stewart Member
Rating: Unrated
04/10/2008
Wow, this frosting is incredibly smooth, creamy and delicious! I will definitly use the recipe again. I cut back on the butter using only 2 sticks instead of the 2 1/2. It was still plenty rich. YUMMY!
Martha Stewart Member
Rating: Unrated
04/06/2008
Use a pot smaller then your stand mixing bowl, so that it rests on the rim of the pot. Only fill the pot with a couple inches of H2O. You can use any bowl that works best, then transfer the granulated sugar/ egg white mixer to your stand bowl after cooking it, if this works better for you.
To make vanilla Swiss Meringue buttercream, just remove the chocolate and add vanilla extract or bean seeds. You can use any extract. About 2tsp, or to taste
Martha Stewart Member
Rating: Unrated
04/05/2008
This recipe looks fantastic - how to I change it to vanilla? Just add vanilla with the butter?
Martha Stewart Member
Rating: Unrated
04/04/2008
If it just says "sugar" then you can assume, in any recipe, that it means regular white table sugar.
Martha Stewart Member
Rating: Unrated
04/04/2008
The bowl can touch the pan, just don't let it touch the water.
Martha Stewart Member
Rating: Unrated
04/04/2008
what kind of sugar? 10x? or table sugar?
Martha Stewart Member
Rating: Unrated
04/04/2008
how do you put the bowl over a pan of water without touching. I caught the last of this segment and it sure did look good.
Martha Stewart Member
Rating: 4.0 stars
01/01/2020
I used room temp butter. After adding the butter the frosting got very loose; second-guessing myself I popped the mixing bowl in the fridge for ~10 min. Started mixing again and it looked grainy? Maybe the cold butter bits? Adding the chocolate smoothed everything out, but I agree that it's a pretty loose consistency. I was frosting on to a cake that had been crumb coated and popped in the freezer; this icing set up nicely against the cold of the crumb coat.
Does anyone know if it's supposed to be room temp or cold butter?
Rating: 4.0 stars
Rating: Unrated
05/27/2015
This recipe was terrible. The buttercream melted at room temperature. I don't know about you, but no one is going to serve a cake at 60 degrees Fahrenheit. Furthermore, the "buttercream frosting" doesn't even taste like butter - it tastes like caramel and chocolate. I wanted chocolate - if I wanted caramel, I would have looked up "caramel and chocolate buttercream frosting." -_- At least get the flavor profile right. SMH
Rating: Unrated
Rating: Unrated
01/21/2013
Can anyone tell me please...in the first step " whisk egg & sugar over a pan of water" we use electric mixer or just a whisk?
Rating: Unrated
07/06/2012
great
Rating: Unrated
02/19/2011
Was almost put off by all the little finicky bits of this recipe but bravely heated and whisked and ended up with the most divine frosting ever. A hit a my son's 8th birthday party. We paired this icing with busy day chocolate cake(from martha) the easy and the decadent together in one cake...Pyramids of Giza cakes(wonders of the world theme).
Rating: Unrated
10/15/2010
Deliciously rich, fudgy, chocolate frosting. Spreads VERY well and VERY evenly. This recipe makes for a lot of frosting. Way more than I needed for my 9" 2 layer cake. If you have extra frosting, dish it out into a loaf pan and put in the fridge to make fudge! Cut into cubes and serve.
Rating: Unrated
03/10/2009
This frosting is the ultimate in smooth, creamy, richness! The instructions sound more complicated than the reality; actually it's easy. The only problem is that it makes a HUGE quantity -- I iced an 8" layer cake VERY generously, and still had about 30% of the frosting left over. I also used a scant 2 c. of sugar; next time, I would reduce that to 1 3/4; with the 72% dark chocolate I used, it was still maybe just a touch sweet. Made it for an all-adult birthday party and got raves.
Rating: Unrated
04/10/2008
Wow, this frosting is incredibly smooth, creamy and delicious! I will definitly use the recipe again. I cut back on the butter using only 2 sticks instead of the 2 1/2. It was still plenty rich. YUMMY!
Rating: Unrated
04/06/2008
Use a pot smaller then your stand mixing bowl, so that it rests on the rim of the pot. Only fill the pot with a couple inches of H2O. You can use any bowl that works best, then transfer the granulated sugar/ egg white mixer to your stand bowl after cooking it, if this works better for you.
To make vanilla Swiss Meringue buttercream, just remove the chocolate and add vanilla extract or bean seeds. You can use any extract. About 2tsp, or to taste
Rating: Unrated
04/05/2008
This recipe looks fantastic - how to I change it to vanilla? Just add vanilla with the butter?
Rating: Unrated
04/04/2008
If it just says "sugar" then you can assume, in any recipe, that it means regular white table sugar.
The bowl can touch the pan, just don't let it touch the water.
what kind of sugar? 10x? or table sugar?
how do you put the bowl over a pan of water without touching. I caught the last of this segment and it sure did look good.
All Reviews for Chocolate Buttercream Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Buttercream Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
