Chocolate Buttercream Recipe
Summary
Ingredients
| 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) | |
| Egg yolks | 6 | |
| Brandy | 3 Tablespoon |
Nutrition Facts
Serving size
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
Directions
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 (217° to 220°).
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.
Chef
