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Chocolate Buttercream Frosting Recipe

Chocolate Buttercream Frosting

2007, Ina Garten, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

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  • on January 12, 2013

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    Best icing ever but i would only add half of whats listed for the flavorings

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  • on December 10, 2012

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    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.

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  • on May 02, 2012

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    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

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  • on February 19, 2012

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    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.

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  • on February 07, 2012

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    the best frosting for me..yummy!!

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  • on January 13, 2012

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    I cut the recipe in half and still had plenty to work with. I did not care for the taste, it was easy to pick out butter taste, and chocolate taste, they weren't cohesive and it was not sweet (I prefer a sweeter milk chocolate flavor. I added 2.5 cups of powdered sugar to make it somewhat closer to real buttercream icing. That made it a whole lot easier to pipe with an extra large star tip and have it stay stiff. The kids didn't like it, but the adults thought it was okay.

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  • on October 21, 2011

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    Yummy! I cut the recipe in half and had plenty to frost a two layer 9 inch cake very generously and still had some left over. Not a problem as it was hard to keep the family out of the bowl while I was mixing. For Rachel, I had the same confusion you did. I mixed the egg whites, sugar, etc. just until combined and the heated the mixture as directed. I think this helps to dissolve the sugar so there is not a grainy texture. After the egg white mixture was warm, I beat it to make the meringue. Be sure you use good chocolate as that gives the frosting all its wonderful flavor. This is definitely a keeper!

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  • on September 28, 2011

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    this recipe was perfect! I used 1/3 of the recipe, and easily frosted a 9x13 cake, and had about 1/2 cup left over. IT wasn't too sweet, but had real flavor. This was easy to make and definitely my new go-to frosting recipe.

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  • on August 21, 2011

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    hey guys, i had a question..i was wanting to make this recipe but im a little confused on the instructions...in the instructions where it says to mix the egg white mixture then put over a double boiler, does it mean to make a meringue first, then put over the heat, or just plain egg whites over the heat, then make the meringue? i was a little unclear on that...help please!!!

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  • on July 22, 2011

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    I could have eaten the whole thing by myself. Electra

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