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“This is the chocolate buttercream of your dreams. Incorporating both dark and milk chocolate gives it a silky smooth texture, deep flavor, and delicate sweetness compared to powdered-sugar buttercreams.”
3 cups

Ingredients Nutrition

  • 1 lb dark chocolate (Lindt 70% dark recommended)
  • 8 ounces milk chocolate (Cadbury "Dairy Milk" recommended)
  • 1 12 cups unsalted butter, softened


  1. Break the chocolate into squares and place in a microwave-safe dish. Microwave, stopping and stirring every 15 seconds, until chocolate is completely melted. Do not allow it to exceed 160°F Chocolate may also be melted in a double boiler if you prefer.
  2. Allow the chocolate to cool until no longer warm to the touch.
  3. In a bowl, beat the butter with an electric mixer at medium speed and beat in the cooled chocolate until uniform in color.
  4. If the mixture is not set, chill in the refrigerator for a few minutes. Allow it to return to room temperature or until frosting consistency.
  5. Beat the frosting again in the electric mixer until thick and airy. It should also turn light brown in color.

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