Bowl Of Chocolate Buttercream Cake Frosting
Chocolate Fudge Buttercream Frosting
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  • 6 ounces semisweet or bittersweet chocolate chips
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 cup confectioners’ sugar
  • 2 to 8 tablespoons heavy cream
  • 1 cup unsalted butter
  • 1 pinch of salt
  1. MELT chocolate chips in microwave or double boiler; set aside and let cool to room temperature.
  2. SIFT together cocoa powder and confectioners’ sugar.
  3. CREAM butter and confectioners’ sugar/cocoa powder mixture using the whisk attachment on a stand mixer or a hand-held mixer. If mixture seems too dry, add a tablespoon or two of heavy cream to smooth it out.
  4. SCRAPE down the sides of the bowl and add melted, cooled chocolate.
  5. WHIP mixture until it’s smooth and silky. If it seems too thick, add heavy cream one tablespoon at a time to reach desired consistency.
  • Siri Anne Gomes says:

    I love this recipe but it’s not enough for a two layer cake so I added (2) Cups of sifted powdered sugar to the recipe and added the cream if needed for smooth spreading consistency! Makes a beautiful chocolate layer cake !!

  • Denise T says:

    How much does this yield?

  • Helen says:

    Is This a Milk Chocolate frosting? I don’t really care for a dark chocolate one, Thank you

    • Swans Down says:

      Hi Helen, This recipe uses semisweet or bittersweet chocolate so it may lean more toward the a dark chocolate frosting. You can always substitute it with milk chocolate though. Happy baking!

  • Jidt says:

    How do I get icing a darker chocolate?

    • Swans Down says:

      Hi Jidt, You can use a dark cocoa powder like Double Dutch or Hershey’s Special and/or substitute the semi-sweet chocolate chips with dark chocolate chips. Please note that a darker chocolate, will have bitter cocoa notes than the semi sweet. Come back and let us know if you try it. Happy Baking!

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