Vincent Price's Chocolate Butter Cream Frosting

"Posted by request, here is Vincent Price's blender-made butter cream from "A Treasury of Great Recipes." (Which is a highly recommended cookbook, by the way. Get yourself a copy!)"
 
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Ready In:
5mins
Ingredients:
5
Serves:
6-8
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ingredients

  • 6 ounces semisweet chocolate pieces, at room temperature
  • 12 cup hot coffee
  • 4 egg yolks
  • 2 tablespoons dark rum or 2 tablespoons brandy
  • 12 cup butter, cut into smallish pieces and slightly softened
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directions

  • Using your electric blender, blend together at high speed the hot coffee and the chocolate pieces (make sure the cover is on) for about 20 seconds or until smooth. (Mr. Price does not indicate what he means by "chocolate pieces" but I think semi-sweet chocolate chips would probably serve well.).
  • Add the egg yolks and dark rum or brandy, cover, and mix at high speed for about 10-15 seconds until the yolks are well incorporated.
  • With the blender running, individually drop in the pieces of butter. From Mr. Price: "If vortex ceases to form, break surface of mixture with a rubber spatula, being careful not to dip too deeply into the blades.".
  • You may needs to use a small rubber spatula to occasionally work the sides of the blender to make sure all the butter is incorporated.
  • When all butter is into the mixture, you should have enough butter cream to fill and frost an 8-inch layer cake. Final note from Mr. Price: "In very warm weather it may be necessary to chill the cream before spreading over a cake.".

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Reviews

  1. We have had Price's "Treasury" cookbook for 30 years and just love it. This Chocolate Butter Cream Frosting is the only one I use and has been the single most requested topping -for just about every cake I make- over the years. I make it as directed in his cookbook (steps include double-boiler not blender, cooling etc) and like the consistency better than with the blender, although this blender technique is certainly fast. I also use 70% bitter Cacao bars, crushed, for that outrageous bittersweet full-bodied chocolate flavor. Spread when the consistency is just thick enough to leave raised trails. I do find the frosting does much better if chilled. Remember too that this is a true butter cream and the frosting will begin to spoil if left out for more than a day.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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