DOUBLE CHOCOLATE EUROPEAN STYLE BUTTERCREAM

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Double Chocolate European Style Buttercream image

This is a intensly chocolate, VERY rich euorpean style buttercream with a simplified method. Much easier than the simple syrup method and well worth the time.

Provided by Steve_G

Categories     Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 7

6 large eggs (300 gms)
1 1/2 cups granulated sugar (300 gms)
1/4 teaspoon salt
1 cup unsweetened cocoa powder, dutch processed preferred (100 gms)
3 cups unsalted butter, cut into 2 tablespoon chunks at a cool room temperature of 65 degrees f (680 gms)
1 tablespoon vanilla extract
1 lb dark chocolate, melted and cooled (450 gms)

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.

Juuzou Suzuya
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I had some trouble getting the buttercream to the right consistency. It was a bit too runny at first, but I eventually got it to work.


Danish Danishjan
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This buttercream is a bit too sweet for my taste, but I think it would be perfect for someone who loves really sweet desserts.


Nade Khuram
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I would definitely recommend this buttercream to anyone who loves chocolate. It's a great way to add a rich and decadent flavor to your cakes and cupcakes.


Senesie Juana
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This buttercream is also great for piping decorations. It holds its shape well and doesn't get too soft.


Sharon Mwende
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I used this buttercream to frost a chocolate layer cake and it was absolutely delicious. The cake was moist and the buttercream was light and fluffy.


Star Blinks
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The double chocolate flavor is perfect for chocolate lovers. It's not too sweet and not too bitter.


Egshiglen
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I love that this buttercream is made with European-style butter. It gives it a really smooth and creamy texture.


Stephanie Guevara
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I followed the recipe exactly and the buttercream turned out perfectly. It was easy to make and didn't take long at all.


Ame Tome
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I made this buttercream for my daughter's birthday cake and it was a huge hit! Everyone loved it.


Soiky Filistin
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This buttercream is amazing! It's so rich and chocolatey, and it pairs perfectly with chocolate cake. I'll definitely be making this again.


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