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Chocolate Butter Cream Frosting
Tested by Imperial Sugar
Chef Eddy Recipe
Chocolate Butter Cream Frosting
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This Chocolate Butter Cream Frosting recipe pairs well with just about anything. Smooth, buttery with a rich chocolate flavor.

Prep time
Frosting for a 9-inch cake or 12 cupcakes
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Chocolate Butter Cream Frosting
Confectioners Powdered Sugar
Prep time :
Yield :
Frosting for a 9-inch cake or 12 cupcakes


  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup (2.5 oz) unsweetened chocolate, finely chopped
  • 5 tablespoons + 1 teaspoon or 1/3 cup of soft unsalted butter
  • 3 cups sifted Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla extract
  • Pinch salt


  1. Bring heavy cream and milk to a boil. Remove from heat and whisk in chopped unsweetened chocolate. Set aside.
  2. Cream butter until light and fluffy. Add one cup of powdered sugar and mix until light and creamy.
  3. Gradually add remaining powdered sugar alternating with chocolate mixture. Scrape bowl well. Whip until very light and fluffy. Add vanilla and salt and combine well.


Note: This is a chocolate icing that appeals to many people. However, if an extra dark chocolate frosting is desired, boil an extra 1/4 cup of milk and whisk in 1/4 cup of finely chopped unsweetened chocolate. Add to the above in step 3.

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