Total Time
Prep 0 mins
Cook 0 mins

Icing for Chocolate buttercream cake.

Ingredients Nutrition

  • 6 ounces semisweet chocolate, broken into small pieces
  • 1 cup unsalted butter, slightly softened
  • 1 large egg, at room temperature
  • 4 large egg yolks, at room temperature
  • 12 cup sugar
  • 13 cup water
  • 1 12 tablespoons brandy or 1 12 tablespoons dark rum

Directions

  1. Melt chocolate with 2 tablespoons of the butter.
  2. reserve.
  3. Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
  4. Reserve.
  5. Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
  6. Cook over low heat until mixture simmers, cover and simmer 5 minutes.
  7. Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
  8. While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
  9. Continue beating until bottom of bowl is cool to touch.
  10. Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
  11. Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
  12. While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
  13. When all butter has een added, beat about 5 minutes.
  14. Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.

Reviews

(2)
Most Helpful

I loved the taste of the buttercream (although time consuming, I did make to taste it. I think next time I would omit half or more of the brandy). But my family opted for Chocolate Fudge frosting. I'm afraid my guys won out.

Bev February 12, 2002

The recipe took about 20 minutes to make. I prepared it for French Chocolate Buttercream Cake, good pairing. Next, I'll add some more chocolate. Plenty for the cake. It piped beautifully, too.

Deadwood Inn February 18, 2003

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