Chocolate Buttercream

SUBMITTED BY: Kevin Ryan

"Creamy, chocolaty goodness."

SERVINGS & SCALING

Original recipe yield: 5 cups

USMETRIC

About scaling and conversions

INGREDIENTS

12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt
2 eggs
4 cups confectioners' sugar
1 teaspoon vanilla extract

READ REVIEWS (4)

DIRECTIONS

Melt the bittersweet chocolate, and allow to cool slightly.
Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 12, 2003 by MAMASA

If you are looking for the "just like store bought" frosting, this is it. It spreads beautifully! It is too bad that the raw egg is in it, though, this means you have to use it and eat quickly AND keep it cool.

4 users found this review helpful

Reviewed on Mar. 11, 2007 by NeedleDodger

This "frosting" is very good but is not the original for this torte. The original "buttercream" uses a cooked sugar/water syrup, sweet butter, bitter chocolate and egg yolks. Vanilla and dark rum were added to make the flavor unique. One must try it to appreciate the "Swiss Chocolate" creamy texture and flavor. I submitted the recipe on 15/01/07 but it is still waiting for review.

2 users found this review helpful