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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

Showing 41-50 of 65

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  • on December 15, 2009

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    After reading the comments from others, I knew for sure I didn't need 4 cups of frosting so I cut the recipe in half - it worked very well. I not only thought this was the best chocolate buttercream frosting I have ever tasted, I thoroughly enjoyed making it. Ina, how about a similar recipe for a vanilla buttercream!

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  • on December 14, 2009

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    This recipe was a lifesaver when I botched a different buttercream frosting recipe. I saw the Barefoot Contessa episode where Ina makes this frosting just a few days ago, and so I felt confident that I could make it. It worked like a charm and the flavor was outstanding! I will also note that it makes a ton of frosting, but the recipe also cuts into 1/3s very easily. I just made 1/3 of the recipe, which was more than enough to frost the yule log that I made. A keeper for sure!!!

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  • on December 14, 2009

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    I usually like whipped toppings for cake because FROSTING is too heavy, but Ina's recipe is so yummy and light. This is a keeper! By the way, I did mix chocolates since thats what I had in my pantry but used the correct amount of weight as in the recipe ( 12 oz and 1 lb, turned out great. Thx Ina!

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  • on December 13, 2009

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    Do you use both bittersweet chocolate and semi sweet chocolates? I am planning to make this recipe at Christmas time.

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  • on November 18, 2009

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    Greetings~
    I plan to make a buttermilk chocolate cake topped with this buttercream chocolate frosting for Thanksgiving. I just need to know if I use both the bittersweet and semisweet chocolates combined in the recips. Sounds absolutely yummy. Replys greatly appreciated.

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  • on November 09, 2009

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    This was by far the best chocolate frosting I have ever made. I'll never make anything else. Thanks Ina.

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  • on November 08, 2009

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    This is the best frosting ever. its so smooth it just melts in your mouth-not grainy like most other frostings. i have made this twice now-and the second time i didnt realize that the butter i was using was salted until after it was all mixed in. it was a little too salty, but still good. so if salted is all you have on hand-deffinately do not add the 3/4 tsp. this recipe might take a little longer than other buttercreams...but its soooo worth it!!

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  • on October 27, 2009

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    I'm using this recipe for my graduation project at my high school but I can't use rum in the recipe. I know it's optional but does it really taste as good without it? Or would anyone recommend using rum extract? Quick feedback would be most appreciated!

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  • on October 22, 2009

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    I used this on a wedding cake with poured chocolate fudge over the top. Everyone loved it and wanted the recipe. I even used a raspberry filling and this chocolate icing blended well. The taste is not real sweet and just the right amount of chocolate. This was so creamy it melted in your mouth. Excellent!!!

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  • on October 10, 2009

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    I have made this frosting several times and just love it! Now I'm wondering if it will work without the chocolate. I want to make a delicious, rich frosting that can be dyed pink for a theme party. This is exactly the texture I want, but will it work without the chocolate?

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