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chocolate buttercream icing


icing for chocolate buttercream cake.


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  1. Melt chocolate with 2 tablespoons of the butter
  2. Reserve
  3. Place whole egg and egg yoks in medium mixer bowl
  4. Beat at high speed 1 minute
  5. Reserve
  6. Measure sugar and water into 1 quart nonaluminum saucepan
  7. Stir well
  8. Cook over low heat until mixture simmers
  9. Cover and simmer 5 minutes
  10. Uncover sugar syrup
  11. Simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer
  12. While beating at high speed
  13. Immediately drizzle the sugar syrup into the reserved egg mixture
  14. Continue beating until bottom of bowl is cool to touch
  15. Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended
  16. Place remaining butter in small mixer bowl
  17. Beat at medium speed until fluffy
  18. While beating chocolate mixture at high speed
  19. Add beaten butter
  20. About 1 tablespoon at a time
  21. When all butter has een added
  22. Beat about 5 minutes
  23. Refrigerate buttercream
  24. Stirring every 10 minutes
  25. Until firm enough to spread
  26. Usually 30 to 40 minutes

Step 14

Total Time in Minute 0

Ingredients Count 7

cooking chocolate buttercream icing

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Semisweet chocolate

Unsalted butter


Egg yolks




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