So-Chocolate Buttercream | Midwest Living

So-Chocolate Buttercream

So-Chocolate Buttercream

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  • Yield: about 2-1/2 cups
  • Prep 20 mins

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  • 5 ounces semisweet chocolate, melted and cooled
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/4 cup sugar (optional)
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 1 -2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 1 tablespoon cognac, orange liqueur, Kirsch, cherry brandy, creme de cassis, or water
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, room temperature and cut into 1-inch pieces


  1. In a food processor with metal blade, combine the melted chocolates, and the sugar, if using. Add the egg product, espresso, cognac, and vanilla. Cover and process with 4 or 5 on/off turns.
  2. With the machine running, add butter, one piece at a time, through feed tube. Process until mixture is smooth. If necessary, refrigerate until spreading consistency.


  • Electric Mixer Directions: In a medium mixing bowl, combine chocolates, sugar (if using), egg product, espresso, cognac, and vanilla. Beat smooth. Gradually add butter, beating until fluffy. (Note: This method will give a lighter, fluffier frosting.) Makes 2-1/2 cups.

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