The Pioneer Woman Tasty Kitchen
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Chocolate Buttercream Frosting

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Silky, chocolatey buttercream icing.

Ingredients

  • 4 whole Eggs
  • 1 cup Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 1 pinch Salt
  • 1 pound Unsalted Butter, Slightly Softened, Cut Into Cubes
  • 8 ounces, fluid Unsweetened Chocolate, Melted

Preparation

1. Combine eggs, sugar, vanilla, salt in the bowl of a standing mixer; place bowl over a pan of simmering water. Whisking gently and constantly, heat mixture until thin and foamy and registers 160 degrees F on an instant-read thermometer.

2. Beat egg mixture on medium-high speed with the whisk attachment until light and airy. Cool to room temperature then add slightly softened butter, one piece at a time.

3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.

4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.

Makes enough to ice 12 large cupcakes or two-layered 9-inch round cakes

Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting the cake.

Note: Frosted cake should be covered and refrigerated. Take the cake out 30 to 45 minutes to bring it to room temperature before serving.

6 Comments

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The Church Cook (Kay Heritage) on 10.24.2010

Hello, Americangirlinquebec! Yes you use the whole egg! Thank you for your kind comments, friends!

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Nessy on 10.24.2010

This does sound very nice. I’m guessing that with the whole egg used, it takes on almost a custard-like consistency. I am a big fan of the meringue type frostings, so I’m certainly going to try this one!

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americangirlinquebec on 10.24.2010

Hmm, I’ve made frosting similar to this only using egg whites before, and I just want to verify that you really do mean to use the whole egg (yolks and all) in this one. If so then I look forward to trying a new twist on buttercream!

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MissyDew on 10.24.2010

I found a recipe similar to this years ago in The Cake Bible only it used just the egg yolks, not the whole egg. I made it and it was wonderfully unforgettable, completely decadent and insanely yummy. I would bet that this recipe is the same. Can’t wait to start reading the reviews. I might have to give in and make it myself, too…

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Clayvessel on 10.23.2010

REAL buttercream with eggs and butter! Looks mahvelous!

6 Reviews

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Shelby on 8.24.2012

Yummy!! The frosting was very rich and chocolate-y; it almost tasted like ganache. When I first started adding butter I was worried about the texture, but after all the butter was incorporated it was really fluffy frosting.

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Heather @ Dandelion Daze on 8.17.2011

This buttercream was so so so good! I have never made a “real” buttercream, in fact I never realized there was buttercream without powdered sugar until I stumbled upon this recipe. I’ll never go back! Make this…you will be so glad you did.

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lesliepie on 6.5.2011

We made this a few months ago and I still dream about it. The instructions are easy to follow. It is AMAZING. It tastes almost caramel-y. Thanks for a fantastic recipe!

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savesum on 11.2.2010

Yes, real buttercream frosting is wonderful and worth the effort and time versus a buttercream made with powdered sugar.

Have no fear, keep beating and as you get to the end of adding all the butter it comes together perfectly.

Either serve right away or if you refrigerate first, make sure to leave out so the frosting will have time to soften a bit.

Sometimes I add 1-2 tablespoons of heavy cream at the end, beat on high – this makes it a bit lighter in texture.

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prairieprincess on 10.29.2010

After the picture of this gem of a recipe was featured by Ree, i knew what I had to do. Make cupcakes that night, solely in the name of frosting, I mean science.
I’ve never attempted a true buttercream frosting. I too followed the instructions to a T and the frosting turned out perfectly. The texture was amazing. The unsweetened chocolate gave it a slightly bitter, dark chocolate taste but paired with overly sweet chocolate fudge cupcakes it was perfect. I may even use this recipe minus the unsweetened chocolate for a plain buttercream because I actually even preferred the unchocolated version over the chocolate but either way it’s delish.

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