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Chocolate Buttercream Frosting
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 3) [Read reviews] [Post a review] |
| Servings: Makes 2 1/2 cups |
Ingredients:  2 ounces good quality unsweetened chocolate, broken into pieces 1/4 cup (1/2 stick) unsalted butter or margarine 3 1/2 cups (1 pound) confectioners' sugar 1/2 to 2/3 cup milk 1 tsp. vanilla extract 1/4 tsp. salt |
| Instructions: Microwave chocolate and butter in small, microwave-safe mixer bowl on high (100%) power for 45 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. Beat sugar, milk, vanilla extract and salt into chocolate mixture; beat just until it is the consistency to spread on cake, etc. FOR SAUCEPAN METHOD: Melt baking bars and butter in small, heavy saucepan over lowest possible heat. When baking bars begin to melt, remove from heat; stir. Return to heat for few seconds at a time, stirring until smooth. Transfer to small mixer bowl; cool to room temperature. Beat sugar, milk, vanilla extract and salt into chocolate mixture; beat just until it is the consistency to spread on cake, etc. Makes: 2 1/2 cups |
| Source: DianasDesserts.com |
| Date: July 19, 2002 |
Reviews
Reviewer: Vicki Hunter
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This icing was very easy to make, it taste good, and it has a very nice texture to it. Was very easy to work with.
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This icing was very easy to make, it taste good, and it has a very nice texture to it. Was very easy to work with.
Reviewer: Heather Peskin
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Marvelous! I was searching for a nice, firm chocolate frosting recipe for a cake that has to hold decorations. It has a creamy consistency and is easy to spread.
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Marvelous! I was searching for a nice, firm chocolate frosting recipe for a cake that has to hold decorations. It has a creamy consistency and is easy to spread.
Reviewer: Maria
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I used this recipe because I was bent on not using shortening (I don't care for the taste nor texture of it in frostings). I love that this frosting has a very creamy texture perfect for spreading; however, I found that it was a tad too sweet with the addition of extra confectioners sugar to get a firmer consistency for piping. 3 cups powdered sugar is plenty sweet, so if I were to remake this, I would refrain from adding any more sugar. I would simple refrigerate this frosting to firm up for piping. Tastes better than the usual cocoa powder with vegetable shortening typically in chocolate buttercream recipes.
Rating:
Review:
I used this recipe because I was bent on not using shortening (I don't care for the taste nor texture of it in frostings). I love that this frosting has a very creamy texture perfect for spreading; however, I found that it was a tad too sweet with the addition of extra confectioners sugar to get a firmer consistency for piping. 3 cups powdered sugar is plenty sweet, so if I were to remake this, I would refrain from adding any more sugar. I would simple refrigerate this frosting to firm up for piping. Tastes better than the usual cocoa powder with vegetable shortening typically in chocolate buttercream recipes.