No Egg Chocolate Buttercream Frosting
A silky smooth chocolate frosting that does not call for eggs.
Servings 6
Cost 5
Ingredients
- 3 ounces dark, bittersweet or semisweet chocolate, chopped
- 8 tablespoons butter, unsalted, cut into 8 chunks, at cool room temp (between 60 and 70) (114 grams)
- ⅔ cup confectioners' sugar (70-80 grams)
- 3 tablespoon cocoa powder, natural (15 grams)
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- 3-5 tablespoons half & half or heavy cream, plus more if needed
Instructions
- Combine the chopped chocolate with half (4 tablespoons) of the butter and microwave at 50% power for about 2 minutes, stopping to stir halfway. Stir until smooth. Set aside and let cool so that it's just slightly warm to the touch (about 87 degrees F).
- Sift together the confectioners' sugar and cocoa powder. If you don't sift, you may get lumps, so it's important to sift, especially with the less expensive brands of cocoa powder.
- Cut the remaining 4 chunks of butter into slightly smaller chunks and put them in the bowl with the confectioners' sugar and cocoa powder. Using a heavy duty scraper or spoon, mash everything together the best you can to keep the sugar from flying when you use the electric mixer. Then, on lowest speed, begin mixing until crumbly.
- Add about 2 tablespoons of the melted chocolate mixture to the crumbly sugar mixture and beat on low. The slight warmth and moisture from the chocolate mixture should soften the butter a bit more. Continue to gradually add the chocolate a few spoonfuls at a time, beating on low, then beat in the vanilla and the salt.
- Gradually add the half & half or cream, one tablespoon at a time, beating on low and scraping side of bowl. Increase speed and beat until smooth and creamy.
- You can use the icing like this, or you can chill it and beat it again for a more pale and light icing.