Chocolate, chocolate, chocolate! 

I baked two batches of cupcakes and wanted real chocolate buttercreams to conclude them; one white and one dark chocolate. Both buttercreams were ample enough to cover one dozen large cupcakes without surplus. This is both convenient and economical, because let’s be honest, how often do we use up the small container of leftover icing tucked away in the freezer?

Use only the finest Belgian Chocolates... I love Callebaut! It comes in one and a half inch thick bars. In western Canada, Baker’s Chocolate is widely available and so is Lindt Chocolate. Generally look for over 70% chocolate content. Avoid house brands and most chocolate chips. Although there are pure chocolate chips in speciality stores, the brand names grocery stores promote are anything but “pure”.


1 cup soft butter
3 cups sifted icing sugar
1 tsp real vanilla extract
1/2 cup good quality white chocolate, finely chopped
1/4 cup whipping cream


1 cup soft butter
3 cups sifted icing sugar
1 tsp real vanilla extract
1/2 cup good quality dark chocolate, finely chopped
1/4 cup whipping cream

  • The preparation for white and dark chocolate buttercreams is the same.
  • Place the butter, icing sugar and the vanilla in a standing beater and beat for 5 minutes until frothy.
  • Meanwhile chop the chocolate finely and place in a small bowl and slightly melt it in the microwave for 30+ seconds.
  • Stir down the remaining chunks until smooth.
  • Add the whipping cream and stir smooth.
  • The cold cream will cool down the chocolate so you can scoop it into the butter mixture right of way.
  • Beat to combine.
  • Make sure the cupcakes are at room temperature before piping.
  • Each buttercream is the exact amount to cover 12 large cupcakes.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!