Recipe by Julesong
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!)
Top Review by caillagh
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.
- 170.09 g semisweet chocolate pieces, at room temperature
- 118.29 ml hot coffee
- 4 egg yolks
- 29.58 ml dark rum or 29.58 ml brandy
- 118.29 ml butter, cut into smallish pieces and slightly softened
Directions See How It's Made
- 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.".