Chocolate Buttercream

Name: Chocolate Buttercream
Cuisine: Italy
Ingredients: 2 pounds (910 g) unsalted butter, at room temperature; 14 ounces (400 g) granulated sugar; ⅓ cup (80 ml) water; 1 tablespoon (15 ml) light corn syrup; 4 whole eggs; 2 egg whites (¼ cup/60 ml); 1 teaspoon (5 g) salt; 1 teaspoon (5 ml) vanilla extract; 1 pound 8 ounces (680 g) sweet dark chocolate, melted and at approximately 110°F(43°C)

Italian Method

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

To make white chocolate buttercream, substitute melted white chocolate for the sweet dark chocolate in equal amounts. Both white and dark chocolate buttercream can be flavored with hazelnut paste or praline paste. Dark chocolate buttercream is also nice with the addition of coffee reduction to create a mocha flavor.

Ingredients

2 pounds (910 g) unsalted butter, at room temperature
14 ounces (400

Europe
Italy
Dessert
Vegetarian

Method

Cream the butter until light and fluffy (soften it first if necessary). Reserve.
Combine the sugar, water, and corn syrup in a saucepan. Boil to 240°F(115°C), brushing down the sides of the pan. Do not stir.
While the syrup is boiling, whip the eggs, egg whites, salt, and vanilla for 1 minute, just to combine. Remove the syrup from the heat, wait abou