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Chocolate Buttercream

If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting.

  • Yield: Makes 2 1/2 cups
Chocolate Buttercream

Source: Martha Stewart Baby, Spring


  • 3/4 cup sugar
  • 3 large egg whites
  • 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
  • 3 ounces semisweet chocolate, melted and cooled


  1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.

  2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

Reviews (2)

  • Chef_Kingston 5 Sep, 2008

    For anyone interested in trying other buttercreams like this, this type is called Swiss, when you heat the eggs and sugar before whipping. There is a version called Italian, which is when you whip the egg whites separately and make a hot sugar syrup which you whip into the whites. And my personal favorite, French Buttercream, contains egg yolks as well as whites, and plain vanilla tastes just like ice cream.

  • DessertFanatic 3 Mar, 2008

    I've never been a fan of buttercream frostings until I made this one. The so-called "buttercream" frostings made with powdered sugar are too grainy and are not as smooth and creamy as this one is. Dissolving the sugar elimated the graininess, and whipping the egg whites made it so smooth and creamy. I'm definitely a buttercream frosting convert, and I can't wait to try more frosting recipes like this one from Martha's website. Thank you so much!

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