Best 2 French Chocolate Buttercream Recipes
If you're looking for a delightful and luscious treat, French chocolate buttercream frosting is the perfect choice. This decadent frosting is a staple in French pastry-making and has gained immense popularity worldwide. With its velvety smooth texture, rich chocolate flavor, and versatility, French chocolate buttercream can elevate any cake, cupcake, or dessert to a new level of sophistication. Whether you're a seasoned baker or just starting out, this article will provide you with the essential tips, techniques, and recipe variations to create the perfect French chocolate buttercream that will leave your taste buds dancing.
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FRENCH CHOCOLATE BUTTERCREAM
This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.
Provided by Tami
Categories World Cuisine Recipes European French
Time 45m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 5 g, Cholesterol 40.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 7.8 g, Sodium 8.8 mg, Sugar 3.4 g
FRENCH CHOCOLATE BUTTERCREAM CAKE
Make and share this French Chocolate Buttercream Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place oven rack in centre of oven, heat to 350°F.
- Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
- Beat eggs in large mixer bowl at high speed 1 minute.
- Continue beating, adding sugar very slowly, about 7 minutes.
- Melt chocolate with 3/4 cup butter.
- Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
- Add sour cream and vanilla, beat at low speed until thoroughly blended.
- Sift together 1 1/2 cups flour, the cocoa and baking soda.
- While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
- Stop mixer as necessary to clean sides of bowl with rubber spatula.
- Beat until well blended.
- Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
- Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
- Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
- Prepare Chocolate Buttercream.
- Reserve about 1/2 cup buttercream for decorative piping.
- To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
- Refrigerate 30 minutes.
- Place second cake layer on top of first layer.
- Frost sides, then top of cake completely with buttercream.
- Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
- Refrigerate cake until thoroughly chilled, serve cold.
- Cake must be stored in refrigerator.
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help the buttercream come together smoothly.
- Use high-quality chocolate. The better the chocolate, the better the buttercream will taste.
- Don't overbeat the buttercream. Overbeaten buttercream will be grainy and stiff.
- If the buttercream is too thick, add a little milk or cream until it reaches the desired consistency.
- If the buttercream is too thin, add a little more powdered sugar until it reaches the desired consistency.
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
French chocolate buttercream is a delicious and versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is also a great filling for pastries and éclairs. With its rich chocolate flavor and smooth texture, French chocolate buttercream is sure to be a hit with everyone who tries it.
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