We've been having lots of birthdays lately. Since it is wildcard this week for Project Pastry Queen , I decided to try the White-on-White Buttermilk Cake but with the chocolate frosting variation. Buttercream frosting is the best.
My oldest daughter isn't a big fan of frosting and she said she could eat the whole bowl of it. Since I had some left over frosting, I decided to store it in the freezer for another day or maybe just hide it from my oldest. If it becomes missing, I'll know why.This cake recipe was selected by Beth of The Powdered Plum. She used a Jack Daniel's Buttercream frosting. The cupcake recipe is found here.
Chocolate Buttercream Frosting
4 egg yolks
1/2 cups water
2 cups sugar
3 cups unsalted butter, at room temperature
1/4 tsp salt
6 oz. bittersweet chocolate, melted
- Whip the eggs and egg yolks in a large bowl on high speed for 5 minutes.
- In a medium saucepan, combine the water and sugar.
- Simmer the water and sugar until a candy thermometer is between 234 degrees F. and 240 degrees F.
- Immediately and slowly, add the sugar mixture to the egg mixture while mixing on low speed the whole time.
- Increase the speed to medium and beat for about 7 minutes.
- Add half a stick of butter at a time while beating on medium speed.
- Let the butter mix for about 20 seconds before adding the next half of stick of butter.
- Once all the butter has been added, beat on medium speed for about 3 minutes so the frosting thickens.
- Stir in the salt and the cooled chocolate.
Did you already know.......
-Some types of buttercream are: American, Swiss, Italian, German, and French.
-The Swiss, Italian, and French buttercreams are meringue based.
-The German buttercream is custard based.