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Buttercream Chocolate Frosting

Delectably Brilliant Ways to Make Buttercream Chocolate Frosting

Buttercream chocolate is one of the most favorite frosting amongst all age groups. So, if you are looking for a delicious frosting recipe, this article is perfect for you, as it provides simple instructions on how to make it using buttercream chocolate.
Kanika Khara
Last Updated: Mar 7, 2018
Buttercream chocolate frosting or icing is commonly used as decoration or spreading on the cakes. Whether it is buttercream chocolate or vanilla frosting, cakes are considered to be incomplete without it, especially if it is being made for a birthday or anniversary. However, people usually think preparing it at home is time-consuming and difficult, but actually it is not so. Therefore, here we will discuss different methods to help you prepare this icing.
Basic Buttercream Chocolate Recipe
  • Semi-sweet Chocolate, 12 oz.
  • Granulated Sugar, 1½ cup
  • Egg Whites, ¾ cup
  • Unsalted Butter, 1½ lb.
  • Pure Vanilla Extract, 3 tsp.
  • Instant Espresso Powder, (dissolved in 1½ tsp. water) 3 tsp.
  • Cream of Tartar, ¼ tsp.
  • Kosher Salt, ¾ tsp.
  • Dark Rum, (optional) 3 tbsp.

Cut the chocolate into small pieces and keep them in a heat-proof bowl, set over a pan of simmering water. Stir till the chocolate melts and keep the bowl aside, until it cools down to room temperature. Take another bowl and mix the egg whites, sugar, cream of tartar, and salt, with the help of an electric mixer fitted with a whisk attachment. Transfer the bowl of egg whites over the pan of simmering water. Heat the egg whites for 3 - 5 minutes or until they are warm to touch. Now return the bowl to the electric mixer and whisk on high speed for 5 - 7 minutes, or until the meringue is cool and has a stiff peak. Add the butter, 1 tbsp. at a time, while beating on medium speed and then scrape down the bowl. Put the melted chocolate, vanilla, espresso, and rum, and mix well for 1 - 2 minutes or until the chocolate is completely blended. If the icing looks very soft, let it cool down, and then beat it again. Regrigerate till you need to use it.
Other Methods of Preparation
  • Butter, 6 tbsp.
  • Powered Sugar, 1 cup
  • Cocoa, 2 tsp.
  • Milk, 2 tsp.

In a bowl, cream butter, add sugar and cocoa powder. Add milk to this butter mixture and mix well. If the frosting is very thick, you can add another tbsp. of milk and then spread it on the cake.
With Vanilla
  • Butter, ¼ cup
  • Powdered Sugar, (sifted) 1 (16 oz) pkg.
  • Warm Milk, ½ cup
  • Cocoa, ½ cup
  • Vanilla, 1 tsp.

In a bowl, cream butter and cocoa. Slowly beat in powdered sugar and add warm milk, as per the desired spreading consistency. Stir in vanilla and spread the frosting immediately.
Using Unsweetened Chocolate
  • Foil Wrapped Bars, 2
  • Unsweetened Chocolate Baking Bars, 4 oz.
  • Confectioners' Sugar, 3½ cup
  • Milk, ½ - ⅔ cup
  • Butter, ¼ cup or ½ stick
  • Salt, ¼ tsp.
  • Vanilla, 1 tsp.

In a saucepan, cook the chocolate baking bars and butter over low heat. Stir continuously until the baking bars melt and the mixture becomes smooth. Transfer this mixture into a large mixing bowl, so that it cools down to room temperature. Now put vanilla and salt, and beat in confectioners' sugar alternately with milk, until you have the desired spreading consistency.
I am sure that after reading the aforementioned methods of preparation, you will also agree that preparing this frosting at home is not at all difficult and hence, can be done easily. Although, most of the ingredients are similar, you can add variations to it by using different flavors, fruits and nuts.
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