Chocolate Buttercream Frosting

My youngest knows what he wants when it comes to his birthday cake. "I want a chocolate cake with CHOCOLATE icing, mom! And with strawberries, because I love strawberries!"

And since his birthday fell on Sunday this year, the dessert for our church fellowship dinner would be chocolate cake with CHOCOLATE icing. That's a Korean efficiency for you: make your son and your church family happy, all at the same time.


I didn't think 300 people would appreciate their dessert showered by 7-year-old's spittle, so I made a small cake for him to blow out the candles. He was so tickled to have everyone sing to him.

Try and see why my son loves this chocolate frosting. Not the quickest recipe to make but well worth your time.

Eggs, sugar, salt, and vanilla are combined and heated until temperature reaches 160 degrees F. When the mixture is cooled, butter is added and whisked until light and fluffy.

Melted unsweetened chocolate is added.

And folded until the color is uniform.

Beautiful, glossy chocolate frosting emerges.

Frosting can be stored in refrigerator up to five days.

Cover and store frosted cake in the refrigerator. Bring it to room temperature before serving.


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Chocolate Buttercream Frosting

Recipe adapted from Cook's Country. Com

4 large eggs

1 cup granulated sugar (7 oz)

2 teaspoon vanilla extract

pinch of table salt

1 pound unsalted butter (16 0z)

8 oz unsweetened chocolate, melted

1. Combine eggs, sugar, vanilla, salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently and constantly. Heat mixture until thin and foamy and registers 160 degrees F. on instant-read thermometer.

2. beat egg mixture on medium-high speed with whisk attachment until light and airy. Cooled to room temperature, then add slightly softened butter, one piece at a time.

3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.

4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.

Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting the cake.

Note: Frosted cake should be covered and refrigerated. Take the cake out 30 to 45 minutes to bring it to room temperature before serving.