Chocolate French Buttercream
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This is originally mentioned in THIS Instagram Post.
This original recipe is from Cakes by MK. I have added weight measurements and added minor edits.
Ingredients:
90g or 6 large egg yolks
75g or 1/3 cup white cane sugar
75g or 1/3 cup brown sugar
45g or 3 tbsp water
300g or 1⅓ cups salted butter, room temperature, divided
¾ cup or 135 g dark chocolate chips, melted
Tools:
thermometer. If you don’t have one, refer to this video to find the right temperature with visual cues. There is a lower success rate but is a helpful way to see if you like the taste!
stand mixer or hand mixer
air-tight containers for storage if not using immediately
Directions:
Whisk egg yolks for 5 minutes until lightly pale.
While egg yolks are mixing, heat up white sugar, brown sugar, and water in a small saucepan until 115F. If you don’t have a thermometer, use this video to gauge using visual cues.
Once sugar syrup reaches temperature, SLOWLY drizzle into the mixer a little at a time while mixer is still on medium low speed until all added in. Do not stop mixer.
The egg mixture will start to lighten and inflate in size.
Keep mixing until stand mixer bowl is back to room temperature.
A little at a time, add room temperature butter into your stand mixer. The mixture will continue to cream and increase in size.
Routinely scrape the sides as needed to incorporate all the ingredients. This should take about 5 minutes.
While the butter is being added, lighly melt your chocolate either in the microwave or on the stovetop in a saucepan.
Once all the butter has been added, add in the warm melted chocolate into the buttercream a little at a time. If it is warm enough to pour, you can also drizzle it into the stand mixer while it is still on medium low speed.
Routinely scrape the sides as needed to incorporate all the ingredients. This should take about 2 minutes.
Once your frosting looks thoroughly mixed, transfer into an air tight container or frost your cake/cupcakes as needed! Best served at room temperature.
FAQ:
Q: Why are there sugar granules in my frosting?
This is because of the fickle nature of the syrup temperature. If you used the visual method, there is a higher possibility of this happening. To avoid crystallization:
Make precise measurements with your thermometer to make sure it only hits 115F. Remove from heat immediately.
Drizzle slowly but swiftly into the mixture. DO NOT BURN YOURSELF. If you do it too slowly, the mixture could cool down too much.
Q: How long does this store for?
Stores up to 1 week in an air tight container in the fridge.
Q: Once I took it out of the fridge, it was hard. How can I soften it?
If the frosting is still in a container, let it sit on the counter for ~1 hour and it will soften. Using a utensil of choice, give it a stir again and it will return to the original state of fluffiness.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My).
