Food recipes
Chocolate Buttercream Frosting
Chocolate Buttercream Frosting Ingredients: pascha, organic bitter-sweet dark chocolate chips, candies, semisweet chocolate egg, white, raw, fresh sugars, granulated cream, whipped, cream topping, pressurized salt, ta...
Chocolate Buttercream Frosting
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
egg, white, raw, fresh
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
vanilla extract
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
Directions:
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.
Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.
Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.
Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed.
Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in.
If the buttercream seems very soft, allow it to cool, and beat it again.
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
egg, white, raw, fresh
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
vanilla extract
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
Directions:
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.
Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.
Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.
Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed.
Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in.
If the buttercream seems very soft, allow it to cool, and beat it again.