DOUBLE CHOCOLATE EUROPEAN STYLE BUTTERCREAM
This is a intensly chocolate, VERY rich euorpean style buttercream with a simplified method. Much easier than the simple syrup method and well worth the time.
Provided by Steve_G
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Set-up a pan with about an inch of water and warm it to 160 degrees.
- Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so.
- Stir chocolate (with a clean, dry spoon) occasionally until almost melted.
- Remove from heat and continue stirring until smooth, the residual heat will finish the job.
- In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
- Whisk lightly until blended.
- Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.
- 160 degrees is the instant kill temperature for salmonella and many other nasty bacteria.
- If you dont have an instant read thermometer, then the mixture should feel fairly warm, but not too hot.
- If you start to smell eggs cooking then youre too hot.
- (Its OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature.
- I like to do this in the winter and open up a window next to my mixer.
- If you dont have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
- Lower speed on mixer to medium-low, add vanilla extract.
- Start adding butter one chunk at a time mix until each chunk is incorporated.
- When all butter is added whip on high speed for a minute or so.
- Turn off mixer, add chocolate and run on low speed until incorporated.
- Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months.
- Re-whip before using.
CHOCOLATE BUTTERCREAM
Make and share this Chocolate Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 40m
Yield 2 9-inch cakes
Number Of Ingredients 5
Steps:
- Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
- Add the milk carefully and beat until smooth.
- Add the melted chocolate and beat well for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
- **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Nutrition Facts : Calories 2400.8, Fat 205.5, SaturatedFat 129.1, Cholesterol 368.2, Sodium 58.4, Carbohydrate 173.6, Fiber 21.2, Sugar 133.7, Protein 18.4
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