Name: So-Chocolate Buttercream
Prep time: 20 min
Total time: 20 min
Yield: about 2-1/2 cups
Ingredients: 5 ounces semisweet chocolate, melted and cooled; 1 ounce unsweetened chocolate, melted and cooled; ¼ cup sugar (optional); ¼ cup refrigerated or frozen egg product, thawed; 1 - 2 tablespoon 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

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.

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.

Be the first to rate and review! No ratings or reviews yet.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

So-Chocolate Buttercream

this link is to an external site that may or may not meet accessibility guidelines.

11 Extraordinary Outdoor Travel Experiences to Try This Year

Meet Five Midwest Cake Creators (and Try Their Recipes)

The No-Fail Relish Tray Recipe is Here

So-Chocolate Buttercream

Gallery

Recipe Summary

Ingredients

Directions

Electric Mixer Directions:

Reviews

All Reviews for So-Chocolate Buttercream

Account

More

So-Chocolate Buttercream

Gallery

Recipe Summary

Ingredients

Directions

Electric Mixer Directions:

Reviews

All Reviews for So-Chocolate Buttercream