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World’s Best Chocolate Buttercream Recipe


Oh my, what a relief to be able to blog about normal cake stuff again! Passover just seemed so long this year. Maybe because I had to make my kitchen kosher for Passover like a week ahead of time. Chametz, I missed you! NEVER LEAVE!
Chocolate lovers gather round! I have for you a super light, silky, not-too-sweet chocolate confection for you that I may or may not have snuck a spoonful into my mouth once or twice. This buttercream will make all your wildest dreams come true. Well, let’s just say it’s really good. I brought it to this women’s thing, and there were many who commented that they just wanted a bag of this frosting by itself. I can’t blame them. I want a bag of this stuff right now too.

(adapted from Baby Cakes by Rachel)


  • 1 1/4 cups sugar
  • 5 large egg whites
  • 4 sticks (or 1 pound) unsalted butter, softened
  • 1 teaspoons pure vanilla extract
  • 6 oz of bittersweet chocolate (or bittersweet chocolate chips)
  • 2 1/2 tablespoons water
Chop bittersweet chocolate into pieces (you can skip this step if you buy chocolate chips or mini chocolate chips). Mix chocolate and water, and melt in double boiler. If you don’t have a double boiler, then boil water in a sauce pan and melt chocolate in a stainless steel bowl above the boiling water. When chocolate is melted, set aside and let cool to room temperature.

Place sugar and egg whites in the heat-proof metal bowl. Set bowl over a pan of gently simmering water (use the same one you melted the chocolate with), and whisk gently until sugar has dissolved and egg whites are hot to the touch, about 3 minutes or when it reaches 160 degrees using an instant read thermometer. The mixture should be the temperature you like you coffee.

Remove bowl from the simmering water. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Now, add the butter, one piece (1 tbs) at a time, while the mixer is on medium until all butter has been incorporated and the mixture is smooth. Beat mixture on high for 1 more minute. Add vanilla, and beat just until combined.

Add melted chocolate to buttercream and whisk on medium high until mixed. 

Use a rubber spatula scrape sides and incorporate everything into meringue.

Now that you are done, what is going to be worthy enough to top with this delicious treat? Well, because I was more into the frosting than cake that day, I decided on mini-cupcakes.

Tell me you can’t eat all of them right now. I dare you!

The only cake that was suitable to pair with the World’s Best Chocolate Buttercream was what else? The World’s Best White Cake. Little morsels of heaven. Be careful though, when heaven is this small, it is easy to convince yourself that you can have 3 or 20 at a time. šŸ™‚

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  1. Pingback: Buttercream Flowers Just Got Real - Miri in the Village

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