French Chocolate Buttercream Frosting Food

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 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.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

FRENCH CHOCOLATE BUTTERCREAM CAKE

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.

FRENCH BUTTERCREAM

Steps:

• Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
• Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.

FRENCH MERINGUE BUTTERCREAM

Steps:

• Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
• Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

FRENCH BUTTERCREAM FROSTING

Steps:

• Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
• In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
• Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
• Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

FRENCH BUTTERCREAM FROSTING

Steps:

• Combine the sugar and water in a saucepan.
• Bring to a boil while stirring to dissolve the sugar.
• Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
• As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
• Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time.
• Add it just as fast as it can be absorbed by the mixture.
• Beat in the vanilla.
• If the icing is too soft, refrigerate it until it is firm enough to spread.
• Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
• Blend with about one quarter of the buttercream, then blend this mixture into the rest.
• For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.