Chocolate French Buttercream
This Chocolate French Buttercream is rich, smooth, creamy, and full of deep chocolate flavor. It is made with egg yolks, sugar syrup, butter, and melted dark chocolate. I love using it for cakes and cupcakes because it spreads easily and has a silky texture.
Yield: 4 People
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Spatula
- Measuring cups
- Measuring spoons
- Kitchen scale
- Candy or instant-read thermometer
- Heatproof bowl
- Piping bag, optional
Materials
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 5 large egg yolks
- ¼ cup water
- 6 oz dark chocolate, chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Chop the dark chocolate into small pieces, melt it in a heatproof bowl, and set it aside to cool slightly.
- Add the granulated sugar and water to a saucepan and cook over medium heat until the sugar dissolves and the syrup reaches 238°F (114°C).
- While the syrup is cooking, beat the egg yolks until they become pale, thick, and fluffy.
- Slowly pour the hot sugar syrup into the beaten egg yolks while mixing continuously.
- Continue mixing until the egg yolk mixture becomes thick and fluffy and the bowl feels cool to the touch.
- Gradually add the softened butter while mixing until the buttercream becomes smooth and creamy.
- Slowly add the melted chocolate and mix until it is fully combined and the buttercream has an even chocolate color.
- Add the vanilla extract and salt and mix until the buttercream is smooth and fluffy.
- If the buttercream is too soft, chill it briefly and whip it again until it reaches a spreadable consistency.
- Use the Chocolate French Buttercream to frost, fill, or decorate your favorite cakes and cupcakes.
Notes
- Use room-temperature butter so it mixes smoothly into the buttercream.
- Make sure the melted chocolate has cooled slightly before adding it.
- A candy thermometer makes it much easier to check the sugar syrup temperature.
- Add the butter gradually rather than adding it all at once.
- If the buttercream looks curdled or uneven, keep mixing. It often comes together as the mixture emulsifies.
- If the buttercream becomes too soft, chill it briefly and whip it again.
- Use good-quality dark chocolate for the best chocolate flavor.
- The final sweetness will depend on the chocolate you use.