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Chocolate Buttercream Cake Icing
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1
Reviews
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By:
Fern Zimmerman
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Chocolate Buttercream Cake Icing Recipe is a versatile icing made with egg yolks, sugar, butter and semisweet chocolate and can be flavored in a multitude of ways to go well with many types of cakes and works for decorating with a pastry bag.
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INGREDIENTS
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For 1 Cup:
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2 egg yolks
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1/3 cup sugar
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1/4 cup water
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1/2 cup unsalted butter, softened
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For 1 1/2 Cups:
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3 egg yolks
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1/2 cup sugar (scant; 7 tbsp)
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1/3 cup water
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3/4 cup unsalted butter, softened
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For 2 Cups:
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4 egg yolks
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1/2 cup sugar
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1/3 cup water
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1 cup unsalted butter, softened
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For 3 Cups:
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6 egg yolks
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1 cup sugar (scant; 14 tbsp)
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1/2 cup water
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1 1/2 cups unsalted butter, softened
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DIRECTIONS
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1:
Semisweet Chocolate For 1 cup Frosting: 3 oz; For 1 /12 cups: 4 oz; For 2 cups: 6 oz; For 3 cups: 8 oz. (melted and cooled)
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2:
Beat yolks in a medium stainless bowl until light. Combine sugar and water in a heavy 2 1/2-quart saucepan; stir over medium heat until sugar dissolves and syrup comes to a boil. As sugar is dissolving, wash down any sugar crystals that cling to the sides of the
pan with a pastry brush dipped in cold water.
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3:
Boil syrup gently, without stirring, until it reaches 239° F (soft-ball stage). When syrup
reaches the soft-ball stage, immediately
remove from heat and pour into the yolks, beating constantly as you pour. Continue to beat until the mixture is light, fluffy, and cool to the touch.
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4:
In medium bowl of electric mixer, cream butter. Gradually beat butter into yolk mixture, 2 tablespoons at a time, until smooth, shiny, and spreadable. At this point you may fold in some stiffly whipped cream or
vanilla pastry cream to lighten the buttercream (this is optional). Use buttercream immediately or refrigerate until ready to use. Store up to 3 days in the refrigerator or freeze up to 2 months.
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