Chocolate Buttercream (Italian Method)

Name: Chocolate Buttercream (Italian Method)
Yield: 4 pounds 6 ounces (1 kg 990 g)
Cuisine: Italian
Ingredients: 1 pound 8 ounces (680 g) sweet dark chocolate, melted and at 110°F (43°C); 1 teaspoon (5 g) salt; 1 teaspoon (5 ml) vanilla extract; 4 whole eggs; 2 egg whites (¼ cup/60 ml); ⅓ cup (80 ml) water; 1 tablespoon (15 ml) light corn syrup; 2 pounds (910 g) unsalted butter, at room temperature; 14 ounces (400 g) granulated sugar

Preparation info

4 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

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
Garnish
Mediterranean
Gluten-free
Vegetarian

Method

Soften the butter, if necessary, then cream until light and fluffy. 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 whole eggs, egg whites, salt, and vanilla just to combine. Remove the syrup from the heat, wait about 10 second