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Chocolate Buttercream Recipe
|Unsweetened chocolate squares||1 Ounce|
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Calories 1162 Calories from Fat 771
% Daily Value*
Total Fat 88 g135.1%
Saturated Fat 52.2 g261.1%
Trans Fat 0 g
Cholesterol 736.7 mg245.6%
Sodium 34.3 mg1.4%
Total Carbohydrates 81 g27%
Dietary Fiber 2.4 g9.4%
Sugars 75.4 g
Protein 10 g19.4%
Vitamin A 55.2% Vitamin C
Calcium 9.3% Iron 20.7%
*Based on a 2000 Calorie diet
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream butter in a large bowl, and set aside.
Combine sugar and water in a small, heavy saucepan; cook over medium heat, stirring constantly, until mixture boils.
Boil, without stirring, until mixture reaches small thread stage (217Â° to 220Â°).
Remove from heat.
Beat egg yolks in a small bowl at high speed of an electric mixer until thick and lemon colored; gradually add hot syrup to yolks, beating until mixture cools.
Add yolk mixture, cooled chocolate, and brandy, if desired, to butter; beat at high speed of electric mixer until blended.
Cover and refrigerate until the mixture is thick enough to pipe.
Note: Butter cream may be stored in a tightly covered container in the refrigerator for up to 1 week.
Allow to stand at room temperature until mixture is softened enough to pipe.