Chocolate Buttercream Icing Recipe

Chocolate Buttercream Icing Recipe
Staff Writer
Cookbook Cover

Donna Turner Ruhlman

Cookbook Cover

When you try this awesome concoction, it will forever shame you for having been tempted to buy the artificially flavored icing from the store. French buttercream is distinguished from Italian buttercream by the use of yolks rather than whites. Italian buttercream is the supremely white icing you see on fancy cakes. German buttercream uses pastry cream, which is thickened vanilla sauce. They’re all good, but I like the richness of the yolks in this icing.

Ingredients

  • 3/4  cups  sugar
  • 1/2  cup  water
  • large egg yolks
  • large egg
  • 2  cups  butter, at room temperature, cut into about 30 pieces
  • 2  teaspoons  vanilla extract
  • 6  ounces  semisweet or bittersweet chocolate, melted but cooled slightly

Directions

In a small saucepan, combine the sugar and water. Bring to a boil over high heat and cook for 3-5 minutes. (The sugar syrup should register between 230 and 240 degrees on a candy thermometer.)

While the sugar syrup cooks, combine the egg yolks and whole egg in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs on high speed until tripled in volume. This will take about as long as needed to cook the sugar syrup.

Continuing to whip the eggs, pour the sugar syrup slowly into beaten eggs. Continue to whip until the outside of the bowl has cooled, 8-10 minutes. Reduce the speed to medium and add a piece of the butter. After it begins to become incorporated, add the remaining butter, a piece at a time. The butter may look as if it’s breaking, but keep whipping it, and the mixture will come together.

When all of the butter is incorporated, add the vanilla and chocolate, return the speed to high, and beat until the icing comes together (it will change from visibly grainy and unappetizing to smooth and luscious). Ice your cake while the buttercream is at room temperature.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Calcium, Ca
13mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
28mg
4%
Selenium, Se
2µg
4%
Sodium, Na
45mg
3%
Water
3g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.