Cooking with Chocolate Squares...Chocolate Buttercream Frosting

 Buttercream frosting is a classic for a good reason. It is silky, smooth, great tasting, and more work. There are buttercream frosting recipes that call for powdered sugar and taste just fine and I have and do make them, however, this recipe from the Martha Stewart web site is the real deal, no powdered sugar in sight. It might be more work and time but really is a "great" chocolate frosting. Do use the semi-sweet squares in this recipe as it melts better and won’t leave pieces of chocolate that set back up in your frosting. 
 You need to follow directions and whisk the egg whites over hot water as they thicken and help the frosting set up. 
 So when you have some time or want a special cake frosting give this a try. It is more time consuming than difficult to make. Be sure the mixture is cool before adding the butter so the butter doesn't melt.
 Chocolate Buttercream Frosting
For a two layer 8 or 9 inch cake, filling and sides and top. 
1 ½ cups granulated sugar
6 large egg whites (save those yolks for another recipe)
Pinch kosher salt
1 pound + 6 ounces butter cut into tablespoons pieces, room temperature
6 ounces semisweet chocolate, melted and cooled (use Squares)
 1.Put sugar, egg whites, and salt in bowl of stand mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 150° or 160° on instant read thermometer.*
 2. Return bowl to mixer; using the whisk attachment beat on medium speed until stiff glossy peaks form and mixture is cool, about 10 minutes.
 3. Switch to paddle attachment and with mixer at medium speed; add butter , 1 or 2 tablespoons at a time, mixing well after each addition. Mix scraping down sides of bowl as need until smooth. Mix in cooled melted chocolate.
 Use immediately or cover and refrigerate. Frosting can be refrigerated for up to 3 days. Warm to room temperature and beat with paddle attachment on medium low speed until smooth.
*Wipe sides of bowl with damp pastry brush or damp paper towel to help sugar dissolve.


  1. My hubby would eat the whole bowl of frosting.

  2. It is really good enough to eat alone and makes a so-so cake excellent.

  3. Wow! What a beautiful cake! I've never seen method for chocolate frosting. (It seems similar to my mom's 7-minute frosting. I'll have to compare.)

    1. Denise, I hadn't thought about it but it does have the egg whites warmed like 7 minute. No raw eggs this way, though I really don't worry about it. This is really good frosting if you don't mind the time used to make it.


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