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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 51-60 of 65

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  • on September 13, 2009

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    This is an excellent recipe. Tastes very chocolate-y. I only used 1 t. espresso powder, as others had noted excessive coffee flavor. It turned out REALLY well.

    My only problem with the recipe is that it does not accurately state how much frosting it makes. It makes WAY more than 4 cups. I had enough left over after frosting a 9" layer cake to frost another 9" cake. Luckily, I saw on chowhound.com that you can freeze buttercream, thaw and re-beat it. So, I froze the other half.

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  • on September 04, 2009

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    so i made the mistake of reading the ingredients too fast and forgot to dilute the espresso with water. it tasted a little too much of the coffee, but besides that, it was fun to make, easier than it sounded and i think it holds the decorations well. i've always had trouble finding a buttercream that holds my decorations well. usually they melt after a few hours. i think this one will hold but i delivered the cake to my in-laws. will definitely put on cupcakes and see if my swirls hold next time

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  • on August 26, 2009

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    This recipe has put an end to my search for great frosting. I maked it to take to friends for dinner and everyone LOVED it! It is perfect! So smooth and creamy.

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  • on June 06, 2009

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    I used this frosting on some cupcakes (see Ina's "Chocolate Cupcakes and Peanut Butter Icing" recipe, also on this site, and everyone at the party loved the cupcakes. Instant espresso powder wasn't available in my town, so I substituted instant coffee instead and felt that this worked well. The frosting was light like a meringue or a mousse and rich without being too sweet. This will be my standard chocolate buttercream frosting from now on.

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  • on February 17, 2009

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    This is the first recipe from Ina Garten that I have not had to modify at all. The frosting is excellent! The flavor is perfect, not too strong, and the texture is very creamy. I highly recommend this recipe! It may seem a little labor-intensive, but if you follow the directions, you'll be just fine!

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  • on January 19, 2009

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    The recipe was easy to follow and turned out great. I did have to put it in the fridge to chill as the recipe warned and re-whip but otherwise no problems. I will however use less espresso, I like a little to enhance the chocolate but there was a bit to much.

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  • on January 17, 2009

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    I made this frosting to cover a Paula Deen banana cake recipe I made to use up my overripe bananas. I must say I like the frosting better than I like the cake (and the cake is good! But, wow! I still have LOTS of frosting left over. This recipe could easily be cut in half and there would still be plenty to frost two 9" layer cakes. I've tried bittersweet chocolate in the past and it was just too "bitter" for my taste. This time, I substituted dark Belgian chocolate instead, and the frosting came out great. Now I'm going to look for a chocolate eclair recipe to try to use up some of my leftover frosting. My neighbors don't know it yet, but they're going to be getting some baked goods in the morning!

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  • on November 17, 2008

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    This was the smoothest chocolate frosting that I've ever made. I definitely recommend it for anyone interested in learning to make REAL buttercream frosting.

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  • on October 12, 2008

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    I tested this recipe on a cake I made for my cake-decorating class and brought in some extra frosting. My instructor tried it and LOVED it. She and my other classmates all wanted the recipe. It's worth making, especially for a special occasion. The frosting, when refrigerated tastes a lot like chocolate truffles!

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  • on June 04, 2008

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    "It's like ice cream, but doesn't mealt!" said my husband

    We, both, absolutely loved it!

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