Chocolate Frosting

I have made the mistake of forgetting to melt the chocolate twice! Read below. melt the chocolate chunks in a separate pot/bowl while you melt the butter and cocoa powder. Also there is a lot of extra chocolate frosting. I put it in silicon ice cube trays with chopped nuts and you’ve got delicious fudge. Gonna measure how much I have left over and make note.

Agree re waiting an hour to use. The frosting definitely benefits from being given a bit of time to set up and thicken!

I tripled the salt for a salty chocolate ganache. I let the frosting sit for a few minutes after stirring so it could thicken and then piped it to decorate a buttercream cake. It’s holds it’s shape really well. This is a great recipe but no, it’s not a buttercream.

The frosting was on the gloopy side and I had trouble smoothing the texture when just made, but it set very firmly in the fridge/freezer. (lots of butter and chocolate!) I might look for more tips on egg yolks buttercreams for future - the recipe is a bit sparse with those instructions, so some of the comments helped on that front, especially carlynn. I used 85% chocolate - it turned out super chocolatey and very decadent tasting.

When I finished it was too thin . It is really humid where I live right now. Not sure what I did wrong :-/

No one has mentioned their frosting not setting? What may have caused me this problem?

I didn't have confectioners' sugar so I used pure cane sugar. Took about the same amount and worked fine. Further, I added a shot of hand pulled french roast espresso rather than the tablespoon of water. Along with Lily's No sugar added Stevia sweetened 32% cocoa baking chips for the chocolate AND cocoa, the icing was beautiful and super delicious.

Agree it spread on a little thin, but that was fine to our taste. However, I now have an inordinate amount of extra frosting that has hardened to a fudge-like consistency in my fridge - suggestions welcome for how else to use it (besides by the spoonful as a daily quarantine remedy).

Found the secret to the recipe: At first, I agreed with everyone criticizing the consistency of the frosting, and it's lack of buttercream thickness. As soon as I finished following the recipe, I found that it was just a thick liquid, like a ganache. Although it says in the ingredients to use immediately, after I stirred in the chocolate, I waited about an hour, stirring it every 20 minutes, and found that the longer I waited, the thicker and lighter it became. It turned out wonderfully.

I’m not a huge baker, but this frosting wasn’t at all what I was expecting. I was hoping for more of a buttercream just to make frosting the layers easier. For me, it just oozed everywhere, and I couldn’t even cover the sides properly. That said, it is decadent, luscious, and over the top chocolate. I just wouldn’t use this for a layer cake again.

I must've done something wrong because this was one of the worst recipes for buttercream frosting I've ever tried. It was way too thick and bitter. I remade my wife's birthday cake with a trusty mommy blogger frosting recipe.

Add the yolks to the butter and cocoa to cook them. Scoop 1/2 cup of the hot butter and pour into eggs, whisking, then pour eggs into the butter mixture, whisking constantly, and stir till cooked. Delicious.