Chocolate Buttercream Frosting

Total Time:
25 min
25 min

about 4 cups

  • 1 pound bittersweet chocolate
  • 12 ounces semisweet chocolate
  • 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon kosher salt
  • 1 1/2 pounds unsalted butter, at room temperature
  • 3 teaspoons pure vanilla extract
  • 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
  • 3 tablespoons dark rum, optional

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

View All

Cooking Tips
More Recipes and Ideas
4.6 71
Absolutamente delicioso, I have made it several times and everybody including myself loves it. item not reviewed by moderator and published
This is the best Buttercream recipe ever!! It holds up very well, lovely texture and taste heavenly!! I followed exactly step by step, and it turned out great. I made it for a 75 serving size, 2 tiers cake. Everybody thought it was chocolate mouse!! Ha! item not reviewed by moderator and published
This is delicious! Thanks Ina, I'm always confident cooking your recipes. item not reviewed by moderator and published
Great frosting item not reviewed by moderator and published
Tasted really good, but I did something wrong with this recipe. I added the butter tablespoon at a time, but the butter began to separate from the egg white during whipping. Then icing began to "weep" but, could still pipe it on to cupcakes. I'm not sure if I rushed adding the butter, or because it was really humid the egg whites were affected. I loved the flavor, very much like a classic French buttercream minus the egg yolk and cooked sugar. I'll try making it again and keep my fingers crossed. item not reviewed by moderator and published
Ina, you are my go to. Whenever I need a really good recipe you never disappoint. This recipe is awesome. It is light and full of flavor. I will use this in the future every time I need something spectacularly wonderful. Thank-you for providing me with many family favorites. item not reviewed by moderator and published
Best icing ever but i would only add half of whats listed for the flavorings item not reviewed by moderator and published
Came out nice and fluffy. I omitted the espresso powder, and added more vanilla extract, and some chambord liquor to give it a hint of raspberry. I frosted a supermoist chocolate cake. This makes a LOT. I will be using leftovers for another cake. Yum. item not reviewed by moderator and published
First time I've made frosting and it went great! Delicious and got rave reviews. I halved the recipe and still had more than enough for a 9x13 cake (almost twice as much. Ina's recipes always go over so well for me item not reviewed by moderator and published
Absolutely delicious frosting but the others are correct that 1/2 of the recipe is plenty for a 9 inch layer cake. I didn't have any bittersweet chocolate so I just used semisweet and I thought it was just fine. Also, I just melted my chocolate chips in the microwave and it turned out perfectly. item not reviewed by moderator and published

This recipe is featured in:

Holiday Baking & Dessert Recipes