Chocolate Buttercream

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Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ cup soft butter
  • ½ cup cold butter, approximately
  • 1 ounce (1 square) unsweetened chocolate, melted and cooled


Place egg yolks, sugar and vanilla in the container of an electric blender. Blend for three minutes, adding soft butter gradually until it is absorbed. Then add enough cold butter, in small pieces, to make the cream fairly thick. Add chocolate and blend until smooth.

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