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Dark Chocolate Butter Cream Frosting
Tested by Imperial Sugar
Chef Eddy Recipe
Dark Chocolate Butter Cream Frosting
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This Dark Chocolate Butter Cream Frosting has a deep, rich flavor without being overly sweet. 

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


  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 3/4 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 3/4 cup chopped unsweetened chocolate until chocolate is completely melted and smooth. 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.
  4. Garnish with dark chocolate pieces as desired. 
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