Chocolate Buttercream Frosting
Contributed by Diane S.
* Exported from MasterCook *
Recipe By : Chatelaine Magazine February 1999
Serving Size : 1 Preparation Time :0:15
Categories : Desserts/Frosting
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 squares semisweet or bittersweet chocolate--
8 oz/225 g
4 egg yolks
2 cups sifted icing sugar
3 tablespoons hot strong coffee
1 teaspoon vanilla
1 1/3 cups unsalted butter -- at room temperature
Coarsely cut chocolate into pieces. In a small heavy-bottomed saucepan set
over low heat, melt chocolate, removing from heat while small pieces of
chocolate are still visible, about 5 minutes. Stir until smooth, then cool
to lukewarm. Or place chocolate in a dish. Microwave, uncovered, on medium
until chocolate is almost, but not completely melted, from 5 to 6 minutes.
Then stir until smooth.
In a large mixing bowl, beat egg yolks until smooth. Gradually add icing
sugar, beating with an electric mixer or whisk until thick and lemon
coloured, about 5 minutes. While beating constantly, add hot coffee and
vanilla. Then beat in warm melted chocolate. Again beating constantly,
gradually add butter in 4 or 5 additions, beating smooth after each
addition. Beat for 2 more minutes. Use right away to ice a layer or sheet
Makes 4 cups (1 L), enough for a 9-inch double layer cake.
Nutrients per Tablespoons: 0.4 g protein, 5.4 g fat, 5.3 g carb, 0.2 mg
iron, 4 mg calcium, 2 mg sodium, 0.2 fiber, 69 calories.
M/C Formatted by Diane [email@example.com]
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NOTES : This is one of the richest chocolate icings and is often used by
chefs for fine pastries.
September 98 Recipes