CHOCOLATE BUTTERCREAM ICING
Make and share this Chocolate Buttercream Icing recipe from Food.com.
Provided by Derf2440
Categories Dessert
Yield 1 two layer cake
Number Of Ingredients 7
Steps:
- Melt chocolate with 2 tablespoons of the butter.
- reserve.
- Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
- Reserve.
- Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
- Cook over low heat until mixture simmers, cover and simmer 5 minutes.
- Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
- While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
- Continue beating until bottom of bowl is cool to touch.
- Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
- Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
- While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
- When all butter has een added, beat about 5 minutes.
- Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.
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