Chocolate French American Buttercream
a cross between a french style buttercream and a traditional American buttercream icing.
Servings: 3 cups
Ingredients
- 6 egg yokes
- 1 cup granulated sugar
- 1/2 cup water
- 1 1/2 cups unsalted butter - slightly cooler than room temperature
- 1 teaspoon vanilla extract - you can leave this out but I love the vanilla undertone it gives
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2 tablespoons cocoa powder
- 6 tablespoons whipping cream
- 1 teaspoon instant espresso or pero
Instructions
- Add egg yokes to a mixing bowl with a whisk attachment.
- Heat sugar and water in a sauce pan with a candy thermometer attached to the side. Candy thermometers can be off so I always do the ice water test too, see instructions below.
- Don't stir the mixture but allow to the mixture to come to a boil then stir.
- Once mixture hits 238 F. or just below the soft ball stage remove from heat and turn on your mixer with a whisk attachment and pour the sugar into the side of the bowl with the egg yokes while it is mixing.
- Whisk until smooth and cooled down to room temperature.
- Add butter to mixture and blend until smooth.
- Add vanilla, salt, powdered sugar, cream, cocoa powder, and instant espresso powder or pero and blend until mixture is soft and fluffy.