Chocolate Buttercream Frosting

very yummy!~!!! I used whipping cream instead of milk because I needed to use some up... this really melts in your mouth.. sooo good!

This was just the best homemade frosting!! I did use French Vanilla flavored Coffee-Mate creamer(liquid) instead of the milk because I was out. It just added to the depth of flavor! I frosted a banana cake with this (#53499) and it is so good!!! Thanks ;)~

This will be frosting my cakes from now on. So smooth and creamy. Even my picky 7 year old loved it!!!!

I made a French Chocolate Buttercream Frosting for cakes last night at Ruby Tuesday's for a 94th birthday party. It's close to this, but has a lot less sugar. If I want to make a non-chocolate frosting, I just leave out the cocoa and add any flavored extract or oil. I make desserts for several restaurants and many order a Lemon French Buttercream on a lemon cake, torted into 4 layers, and filled with 2 fillings of lemon curd and the middle filling of raspberry pastry filling (not jam). French Chocolate Buttercream: 1 cup real butter (I use Land O Lakes Salted Butter) 1/2 cup shortening (I use Sweetex - a specialty shortening made for high quality pastries) 2 Tablespoons light corn syrup (any brand) 1/2 cup unsweetened cocoa (I use Hershey's 100% CACAO natural unsweetened Cocoa) 1 teaspoon vanilla (I use pure vanilla in a chocolate frosting, or for a different flavor you can use any flavor extract or oil) 2 cups 10X confectioners' sugar (I use Domino 10X Confectioner's sugar as it's a much finer product than a generic 6X) 2 pasteurized egg whites (I pasteurize my own but they're readily available at grocery stores) Beat, and I mean beat, the butter, shortening, corn syrup and extract/oil together until fluffy. If you are making a chocolate frosting, now's the time to add the cocoa. After it's well combined very strenuously scrap down the sides of the bowl. If you don't you will have chocolate streaks in your frosting. Beat again for a little bit till all streaks disappear on the inside of the bowl. Add the sugar and beat until very fluffy. If I need this for the next day, I stop at this point and put the mixing bowl aside, covered. Just before frosting your cake, add the 2 egg whites, 1 at a time, and beat on high after each addition, beating ONLY a total of 1 minute. The entire consistency will change so don't over beat. This recipe came from a book published in 1975, by Rose Naftalin. She owned a couple of different restaurants. Her most famous one was in Portland, where people came from all over the U S. to eat her bakery goods. She had orders pouring in from Maine to Alaska. After she sold the restaurant, and retired, she wrote down all her recipes. The title of the book is: "Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, PIes, Cheese Cakes, Cake Rolls & Pastries"

An excellent frosting that is tasty and is quick & easy to make.