Comments on: My Favorite Chocolate Frosting Recipe

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:38:24 +0000

In reply to Le'Shea. Hi Le'Shea! A dark chocolate bar can work here. I probably wouldn't go above 72-80 percent. Anything higher and it could become a bit bitter. You can add coffee here. I would probably dissolve a little bit of espresso powder or instant coffee in a couple tablespoons of water to add it in, similar to what I do in my coffee frosting. :)

By: Happymom

Happymom — Wed, 01 Jul 2026 00:12:16 +0000

You are amazing! Thank you! My daughter is happy!! All your recipes are delicious!

By: Tyler Barker

Tyler Barker — Tue, 30 Jun 2026 20:51:12 +0000

This was amazing

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 13:53:38 +0000

In reply to Jewrome Carolfi. There really isn't a temperature range you are trying to reach. You really just need the chocolate to be cool to the touch before adding to the butter. Microwave it in small increments just until it's melted and then let it cool. You will want to stir it occasionally as it sits, but really you just want it to be cool to the touch. :)

By: Jewrome Carolfi

Jewrome Carolfi — Fri, 26 Jun 2026 00:16:46 +0000

The temperature range to attain for the of the melted chocolate before combining with the butter really needs to be stated explicitly. I think it might be easy for all but the most experienced pastry cooks to combine the butter and melted chocolate before the chocolate is sufficciently cooled and end up with greasy frosting. At room temperature, butter is already quite soft; the chocolate is solid at room temperature, so this part of the recipe seems quite unclear to me but it is critical to avoid the greasy texture. Is there something I’m not nderstanding?

By: Marie Cross

Marie Cross — Thu, 25 Jun 2026 02:49:44 +0000

I just made this the other day for, probably, the fifth time. It is so delicious!

By: Le'Shea

Le'Shea — Mon, 22 Jun 2026 14:13:28 +0000

To make this into a dark chocolate buttercream, do I just use a dark chocolate instead of semi-sweet? What % do you recommend?
Also i typically add a little bit of coffee into my chocolate buttercream to help bring out the chocolate flavor. Would that be helpful here since I want to do a dark chocolate?

By: Sam Merritt

Sam Merritt — Thu, 04 Jun 2026 13:33:05 +0000

In reply to Rick Ferree. Hi Rick! I am actually in the process of making the cookbook. I have a tentative release date of November. I hope to be able to start pre-orders sometime in the near future. :)

By: Rick Ferree

Rick Ferree — Thu, 04 Jun 2026 00:36:23 +0000

In reply to Anna.

have you put a cook book together yet.
everything you cook looks delicious.
if you have a cook book,I would love to buy one or two.thanks for your videos, they are very informative.

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:25:56 +0000

In reply to Anna. Hi Anna! I think 70% will work here. :)

By: Anna

Anna — Fri, 17 Apr 2026 09:28:19 +0000

I can’t find semisweet chocolate in my country, only 45% cocoa or 70% cocoa. I made this with 45% cocoa and it was far too sweet. Would this work well with 70% cocoa?

By: Sam Merritt

Sam Merritt — Tue, 24 Mar 2026 14:54:20 +0000

In reply to Vicky Aillerie. Hi Vicky! The frosting will be a bit thicker and may not be as smooth if you omit the heavy cream, but it should still turn out. :)

By: Vicky Aillerie

Vicky Aillerie — Sat, 21 Mar 2026 02:08:12 +0000

hi, can I omit the heavy cream?

By: Ginny

Ginny — Tue, 17 Mar 2026 18:17:01 +0000

Excuse me, regarding my comment. I used the work whipping cream instead of heavy cream. I still believe refrigeration is required. Also, the recipe with creamed cheese. Thank you

By: Ginny

Ginny — Tue, 17 Mar 2026 18:08:15 +0000

I’m sure it’s delicious. My recipe contains everything but the whipped cream. I feel it should be refrigerated though.

By: Sam Merritt

Sam Merritt — Tue, 10 Mar 2026 15:53:04 +0000

In reply to Kate Mullaney. You're welcome! Thank you so much for your support! I'm so glad this turned out for you. :)

By: Kate Mullaney

Kate Mullaney — Tue, 10 Mar 2026 11:39:40 +0000

In reply to Makani.

Oh I LOVE your coffee frosting. It is a favorite! I almost used it this time but I thought this one with the chocolate bar rather than cocoa powder would be a fun alternative– especially since it has less powdered sugar. I ended up doing instant coffee in the cream and it was the absolute best mocha frosting ever!!! thank you for your reply and for all your carefully crafted recipes.

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 18:11:46 +0000

In reply to Kate Mullaney. Hi Kate! I do have a coffee frosting you could try. I would heat the cream and stir in 2 TBSP of espresso powder then let the heavy cream cool again before adding.

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 18:07:49 +0000

In reply to Kaitlyn Wiggins. Hi Kaitlyn! That's quite odd. Did you make any substitutions?

By: Kaitlyn Wiggins

Kaitlyn Wiggins — Sat, 07 Mar 2026 20:41:12 +0000

Why did mine turn out dry tasting? So strange

By: Kate Mullaney

Kate Mullaney — Thu, 26 Feb 2026 18:42:13 +0000

In reply to Makani. could I add coffee to this to make it mocha flavored? would you recommend instant coffee or espresso powder and when? thank you so much!

By: Christine Gennette

Christine Gennette — Thu, 27 Nov 2025 12:32:13 +0000

This was a great recipe and I’m adding it to my collection. I did, however, add 2 Tbs of bakers chocolate powder because I wanted it to be more chocolatey….seemed the butter taste came thru too much without it. Thanks for sharing!

By: Sam Merritt

Sam Merritt — Fri, 14 Nov 2025 16:44:58 +0000

In reply to Gina. Hi Gina! I would increase the recipe by 50% for a 3 layer cake. :)

By: Gina

Gina — Fri, 14 Nov 2025 14:04:51 +0000

In reply to Lisa. Hi Sam! I wanted to frost a 3 layered 8 inch cake with this recipe. Should I double the recipe?

By: Lisa

Lisa — Sun, 02 Nov 2025 09:55:53 +0000

Delicious