Chocolate Buttercream Icing

Recipe by Derf2440
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READY IN:
UNITS: US

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 1/2 tablespoons dark rum
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DIRECTIONS

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