Chocolate Buttercream
Chocolate Buttercream
Ingredients
- 3 eggs
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) corn syrup
- 1 1/2 cups (375 ml) unsalted butter, cut into cubes and softened
- 4 oz (115 g) semisweet chocolate, melted
Instructions
- Place the eggs in a large bowl. Set aside.
- In a saucepan, bring the water, sugar, and corn syrup to a boil. Simmer until a candy thermometer reads 117 °C (242 °F), about 5 minutes.
- Beat the eggs with an electric mixer at medium speed until frothy. Slowly drizzle the hot syrup over the eggs, avoiding the beaters of the mixer. Beat continuously until completely cooled, about 15 minutes.
- Add the butter, 1 or 2 pieces at a time, beating until light and fluffy. Stir in the warm chocolate.
- This buttercream can be refrigerated for 3 to 4 days or frozen for up to four months. Just bring it to room temperature and beat again before frosting a cake.
Chocolate Buttercream