Community Pick
Chocolate Buttercream Frosting
photo by Robin and Sue
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- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
3 3/4 cups
ingredients
- 6 tablespoons butter, softened
- 2 2⁄3 cups confectioners' sugar
- 1⁄2 cup cocoa
- 1⁄3 cup milk
- 1 1⁄2 teaspoons vanilla
directions
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
Questions & Replies
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Does the cake need to be refrigerated after I frost it? Not sure because of the milk. -
I'm using this on my cake. I'm using fondant decorations on the sides of the cake. Will this hold. I know some chocolate buttercream that has shortening in it says it will. I sure would appreciate knowing this soon. -
Can this icing be tinted with icing color and still maintain its consistency? (I need black icing for a themed party.) Thank you! -
Do you need to sift the confectioner's sugar?
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can i use unsweetened cocoa powder for this recipe?
see 4 more questions
Reviews
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very yummy!~!!! I used whipping cream instead of milk because I needed to use some up... this really melts in your mouth.. sooo good! -
This was just the best homemade frosting!! I did use French Vanilla flavored Coffee-Mate creamer(liquid) instead of the milk because I was out. It just added to the depth of flavor! I frosted a banana cake with this (#53499) and it is so good!!! Thanks ;)~ -
This will be frosting my cakes from now on. So smooth and creamy. Even my picky 7 year old loved it!!!! -
I made a French Chocolate Buttercream Frosting for cakes last night at Ruby Tuesday's for a 94th birthday party. It's close to this, but has a lot less sugar. If I want to make a non-chocolate frosting, I just leave out the cocoa and add any flavored extract or oil. I make desserts for several restaurants and many order a Lemon French Buttercream on a lemon cake, torted into 4 layers, and filled with 2 fillings of lemon curd and the middle filling of raspberry pastry filling (not jam). French Chocolate Buttercream: 1 cup real butter (I use Land O Lakes Salted Butter) 1/2 cup shortening (I use Sweetex - a specialty shortening made for high quality pastries) 2 Tablespoons light corn syrup (any brand) 1/2 cup unsweetened cocoa (I use Hershey's 100% CACAO natural unsweetened Cocoa) 1 teaspoon vanilla (I use pure vanilla in a chocolate frosting, or for a different flavor you can use any flavor extract or oil) 2 cups 10X confectioners' sugar (I use Domino 10X Confectioner's sugar as it's a much finer product than a generic 6X) 2 pasteurized egg whites (I pasteurize my own but they're readily available at grocery stores) Beat, and I mean beat, the butter, shortening, corn syrup and extract/oil together until fluffy. If you are making a chocolate frosting, now's the time to add the cocoa. After it's well combined very strenuously scrap down the sides of the bowl. If you don't you will have chocolate streaks in your frosting. Beat again for a little bit till all streaks disappear on the inside of the bowl. Add the sugar and beat until very fluffy. If I need this for the next day, I stop at this point and put the mixing bowl aside, covered. Just before frosting your cake, add the 2 egg whites, 1 at a time, and beat on high after each addition, beating ONLY a total of 1 minute. The entire consistency will change so don't over beat. This recipe came from a book published in 1975, by Rose Naftalin. She owned a couple of different restaurants. Her most famous one was in Portland, where people came from all over the U S. to eat her bakery goods. She had orders pouring in from Maine to Alaska. After she sold the restaurant, and retired, she wrote down all her recipes. The title of the book is: "Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, PIes, Cheese Cakes, Cake Rolls & Pastries"
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An excellent frosting that is tasty and is quick & easy to make.
see 214 more reviews
Tweaks
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I used the Hazel nut liquid coffee creamer instead of milk , and used almond extract instead of vanilla I also added 2 teaspoons butter extract flavoring to give it more of a butter taste and subtracted the 2 teaspoons from my creamer so it was not to much liquid . and this was the best butter cream I have ever made , We LOVED it
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I don't tweak anything on this recipe, but I recommend you use a mixer and don't hand mix it. :) -
I used evaporated, canned milk.
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My confectioners sugar and cocoa was a bit lumpy going in and since it was my first time making homemade frosting, I assumed mixing it would smooth the texture out. It didn't and I wish I had sifted them both as I added it. I ended up using the whisk attachment on my kitchenaid, adding a little more sifted cocoa and sifted confectioners sugar. The whisk made it a little fluffier/airier and the lumps less noticeable. Great frosting but next time it will all be sifted.
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EXCELLENT FROSTING!!! I did double the recipe because we like a lot of frosting! Also, I did use buttermilk instead of regular milk (idea from another reviewer) and then I substituted some of the vanilla with butter extract. Also, used dark chocolate cocoa. FABULOUS!!!!
see 6 more tweaks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
