Chocolate Buttercream

Chocolate Buttercream


1 person made this

If you want the best buttercream icing for a really classy cake, you have to make the extra effort. Make sure you don't overcook the sugar.

Serves: 4 

  • 3/4 cup (150g) white sugar
  • 1/3 cup (80ml) water
  • 2 eggs, room temperature
  • 200g unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 70g dark chocolate

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. In a small saucepan, combine sugar and water then bring to the boil over medium heat. Stir until the sugar is dissolved, then stop stirring and increase heat.
  2. Meanwhile, beat the eggs with an electric mixer until the syrup is done. Cook the syrup until the temperature reaches 115 degrees C according to a candy thermometer. Remove from heat and pour 1/4 cup of the syrup over the eggs, beating at high speed. Turn off the mixer and pour over another 1/4 cup of syrup, then turn it on and beat 10 seconds. Repeat until all the syrup is used, then beat until cool, about 5 minutes.
  3. Beat in the butter 1 tablespoon at a time. Add the vanilla and beat until smooth and shiny, about 2 minutes.
  4. Meanwhile, melt the chocolate in the microwave or on the top of a double boiler. Stir into the buttercream.

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