Old-Fashioned Chocolate Buttercream
Photo by: Steven Mark Needham
This rich and luxurious buttercream is easily made ahead and frozen. The coffee does not come
through in the flavor, but it cuts the sweetness ever so much.
ingredients: Add all to shopping list
8 ounces semi-sweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
4 large egg yolks
2 cups sifted confectioners' sugar
1/3 cup strong brew coffee, boiling hot
1 1/2 cups (3 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
3 ounces unsweetened chocolate, chopped
4 large egg yolks
2 cups sifted confectioners' sugar
1/3 cup strong brew coffee, boiling hot
1 1/2 cups (3 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
directions:
1. Melt the chocolates in a double boiler over low heat. Set aside to cool.
2. Place the egg yolks and sugar in a bowl. Beat on low speed with an electric mixer until combined. Increase the speed to high and continue mixing until the mixture is fluffy and lemon-colored, about 5 minutes.
3. Reduce the speed to low and add the chocolate. Mix until combined, about 1 minute. Add the coffee in a steady stream. Continue beating until incorporated. Add the butter a tablespoon at a time until incorporated. Increase the speed to high and whip until light and fluffy, about 5 minutes. Mix in the vanilla. Use the buttercream immediately or store covered in the refrigerator for up to 2 days. It may be frozen in a tightly covered container for up to three weeks.
KITCHEN COUNTER:
Makes 4 cups (enough to frost a 9-inch, 2-layer cake). Per 1/4-cup: 310 calories, 21g carbohydrate, 3g protein, 27g fat, 100mg cholesterol.
Spread this buttercream atop this deliciousDevil's Food Cake.
