Double Chocolate European Style Buttercream Recipes

DOUBLE CHOCOLATE EUROPEAN STYLE BUTTERCREAM

Steps:

• Set-up a pan with about an inch of water and warm it to 160 degrees.
• Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so.
• Stir chocolate (with a clean, dry spoon) occasionally until almost melted.
• Remove from heat and continue stirring until smooth, the residual heat will finish the job.
• In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
• Whisk lightly until blended.
• Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.
• 160 degrees is the ‘instant’ kill temperature for salmonella and many other nasty bacteria.
• If you don’t have an instant read thermometer, then the mixture should feel fairly warm, but not too hot.
• If you start to smell eggs cooking then you’re too hot.
• (It’s OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature.
• I like to do this in the winter and open up a window next to my mixer.
• If you don’t have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
• Lower speed on mixer to medium-low, add vanilla extract.
• Start adding butter one chunk at a time mix until each chunk is incorporated.
• When all butter is added whip on high speed for a minute or so.
• Turn off mixer, add chocolate and run on low speed until incorporated.
• Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months.
• Re-whip before using.

SUPER DELICATE CHOCOLATE BUTTERCREAM

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat butter and shortening until light and fluffy. Meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
• In a separate medium bowl, beat egg yolks on high speed until thick and lemon colored. Slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. Combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.
• Beat in the rum and vanilla. Pour in the melted chocolate and beat until well mixed.

FRENCH CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
• Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
• Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
• Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.