Ina Garten chocolate buttercream hides an easy trick most frostings skip: instant coffee that makes the chocolate taste richer without any mocha flavor. This simple recipe needs six ingredients and a stand mixer, then frosts a full batch of 24 cupcakes.
Melt the chocolate and let it cool completely before folding it in, because warm chocolate turns the butter into soup. Keep the mixer on low at the end, because overbeating makes the frosting grainy instead of silky.
Source: Go-To Dinners (2022)
Ina Garten Chocolate Buttercream
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes5
minutes265
kcalVelvety semisweet chocolate frosting whipped with butter, egg yolks, and confectioners’ sugar, finished with a splash of dissolved coffee for deeper flavor.
Ingredients
12 ounces good semisweet chocolate, such as Valrhona (see note)
1 pound (4 sticks) unsalted butter, at room temperature
2 extra-large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2½ cups sifted confectioners’ sugar
2 tablespoons instant coffee powder
Directions
- Melt the chocolate: Chop the chocolate and place it in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- Beat the butter: Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolks and vanilla and continue beating for 3 minutes.
- Add sugar and combine: Turn the mixer to low, gradually add the confectioners’ sugar, then beat on medium speed, scraping down the bowl as needed, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of hot tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip it!
FAQs
Can I use a different type of chocolate?
Any good semisweet chocolate works here. Ina prefers Valrhona Le Noir 56% Cacao for this recipe, but you can swap in another brand with similar cacao content. Baking chips will work in a pinch, though bar chocolate melts more smoothly.
How long does chocolate buttercream keep?
Store leftover frosting in an airtight container in the fridge for up to 5 days. Let it come to room temperature before using, then give it a gentle stir to smooth it out. Don’t rewhip it in the mixer, or you’ll change the texture.
Can I make this buttercream ahead of time?
You can make it up to 2 days ahead and store it covered in the fridge. Bring it to room temperature before frosting, which takes about an hour. Stir gently with a spatula to bring it back together.
Why does the recipe use instant coffee?
The coffee doesn’t make this taste like mocha. A tiny amount of dissolved instant coffee deepens the chocolate flavor and adds complexity you can’t get without it. If you skip it, the frosting still works but won’t taste quite as rich.
Can I use regular large eggs instead of extra-large?
You can, but the yolks will be slightly smaller. The difference is minor in a batch this size, so it won’t ruin the recipe. If you want to match the volume exactly, add a third large egg yolk.
