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Chocolate Buttercream Frosting

This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.

  • Yield: Makes enough for 15 cupcakes
Chocolate Buttercream Frosting

Source: The Martha Stewart Show, April Spring 2008


  • 2 cups sugar
  • 1 cup egg whites (about 6 large)
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
  • 16 ounces dark chocolate, melted and cooled slightly


  1. Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.

  2. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

Reviews (13)

  • Manar4 21 Jan, 2013

    Can anyone tell me the first step " whisk egg & sugar over a pan of water" we use electric mixer or just a whisk?

  • Anj Jones 6 Jul, 2012


  • junipermama 19 Feb, 2011

    Was almost put off by all the little finicky bits of this recipe but bravely heated and whisked and ended up with the most divine frosting ever. A hit a my son's 8th birthday party. We paired this icing with busy day chocolate cake(from martha) the easy and the decadent together in one cake...Pyramids of Giza cakes(wonders of the world theme).

  • Lindz1837 15 Oct, 2010

    Deliciously rich, fudgy, chocolate frosting. Spreads VERY well and VERY evenly. This recipe makes for a lot of frosting. Way more than I needed for my 9" 2 layer cake. If you have extra frosting, dish it out into a loaf pan and put in the fridge to make fudge! Cut into cubes and serve.

  • Canacook 10 Mar, 2009

    This frosting is the ultimate in smooth, creamy, richness! The instructions sound more complicated than the reality; actually it's easy. The only problem is that it makes a HUGE quantity -- I iced an 8" layer cake VERY generously, and still had about 30% of the frosting left over. I also used a scant 2 c. of sugar; next time, I would reduce that to 1 3/4; with the 72% dark chocolate I used, it was still maybe just a touch sweet. Made it for an all-adult birthday party and got raves.

  • rike 10 Apr, 2008

    Wow, this frosting is incredibly smooth, creamy and delicious! I will definitly use the recipe again. I cut back on the butter using only 2 sticks instead of the 2 1/2. It was still plenty rich. YUMMY!

  • hotbaker 6 Apr, 2008

    Use a pot smaller then your stand mixing bowl, so that it rests on the rim of the pot. Only fill the pot with a couple inches of H2O. You can use any bowl that works best, then transfer the granulated sugar/ egg white mixer to your stand bowl after cooking it, if this works better for you.
    To make vanilla Swiss Meringue buttercream, just remove the chocolate and add vanilla extract or bean seeds. You can use any extract. About 2tsp, or to taste

  • northlandmom 5 Apr, 2008

    This recipe looks fantastic - how to I change it to vanilla? Just add vanilla with the butter?

  • Rosafaerie 4 Apr, 2008

    If it just says "sugar" then you can assume, in any recipe, that it means regular white table sugar.

  • Rosafaerie 4 Apr, 2008

    If it just says "sugar" then you can assume, in any recipe, that it means regular white table sugar.

  • Rosafaerie 4 Apr, 2008

    The bowl can touch the pan, just don't let it touch the water.

  • gramofash 4 Apr, 2008

    what kind of sugar? 10x? or table sugar?

  • trendaburton 4 Apr, 2008

    how do you put the bowl over a pan of water without touching. I caught the last of this segment and it sure did look good.

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