Chocolate Buttercream

[Kerry Beal]

Chocolate Buttercream

• 1 c plus 2 tbsp sugar
  
• 1/2 c water
  
• 1/4 tsp cream of tartar
  
• 2 extra large eggs
  
• 2 extra large egg yolks
  
• 14 oz salted butter, room temperature
  
• 4 oz bittersweet chocolate, melted and cooled
  
• 3 drops Loranne Gourmet Chocolate Flavour
  

Bring water and sugar to boil in small sauce pan. Boil to 240 F. Meanwhile beat eggs, yolks and cream of tartar in mixer with wire whip. By the time the syrup is ready the egg mixture will be fluffy and light in colour. With mixer on highest speed drizzle hot syrup down side of bowl until incorporated. Beat until cool.

Add butter a couple of tbsp at a time. Mix in cooled chocolate and flavour. If separates heat outside of the bowl with hair dryer, heat gun or hot water soaked towel just until incorporates.

Keywords: Topping/Frosting

( RG1667 )