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Chocolate Buttercream for Haunted-House Cake
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 12 cups
Ingredients
Ingredient Checklist
10 large egg whites
2 1/2 cups sugar
2 pounds (8 sticks) unsalted butter, cut into tablespoons, room temperature
24 ounces semisweet chocolate, melted and cooled
Gallery
Chocolate Buttercream for Haunted-House Cake
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 12 cups
Gallery
Chocolate Buttercream for Haunted-House Cake
Credit:
Johnny Miller
Chocolate Buttercream for Haunted-House Cake
Credit:
Johnny Miller
Chocolate Buttercream for Haunted-House Cake
Recipe Summary
Yield: Makes 12 cups
Recipe Summary
Yield: Makes 12 cups
Yield: Makes 12 cups
Makes 12 cups
Ingredients
Ingredients
- 10 large egg whites
- 2 1/2 cups sugar
- 2 pounds (8 sticks) unsalted butter, cut into tablespoons, room temperature
- 24 ounces semisweet chocolate, melted and cooled
Directions
Combine egg whites and sugar in the heatproof bowl of a standing mixer; set over a saucepan of simmering water, whisking (by hand) until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. 3. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until combined before adding more. Reduce speed to low; whisk in chocolate, then whisk over medium-high until well combined. Buttercream can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.
Reviews (3)
Add Rating & Review
Reviews (3)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/03/2008
This buttercream is very rich and tasty. It ends up looking and tasting like mousse, very fluffy. My girls LOVED it. Desolving the egg whites and sugar took a lot longer that indicated to get to 160 degrees but definitely worth it. It will harden when refrigerated and took several hours before I could remix it.
Martha Stewart Member
Rating: Unrated
10/25/2008
Hi If the consistency is thin you might not have beat it enough.the frist time I made this buttercream i threw the whole thing away..it to would not get tick enough,Then I tired again and beat it longer that was the trick.As for the chocolate anything that starts out white you will have a hard time getting it darker no matter what chocolate you use.
Martha Stewart Member
Rating: Unrated
10/18/2008
Buttercream taste good but the consistency is thin compare to what Im used to work with. What can I do to make it stiffer and what chocolate can I use for a deeper darker color.
Martha Stewart Member
Rating: Unrated
11/03/2008
This buttercream is very rich and tasty. It ends up looking and tasting like mousse, very fluffy. My girls LOVED it. Desolving the egg whites and sugar took a lot longer that indicated to get to 160 degrees but definitely worth it. It will harden when refrigerated and took several hours before I could remix it.
Rating: Unrated
Rating: Unrated
10/25/2008
Hi If the consistency is thin you might not have beat it enough.the frist time I made this buttercream i threw the whole thing away..it to would not get tick enough,Then I tired again and beat it longer that was the trick.As for the chocolate anything that starts out white you will have a hard time getting it darker no matter what chocolate you use.
Rating: Unrated
10/18/2008
Buttercream taste good but the consistency is thin compare to what Im used to work with. What can I do to make it stiffer and what chocolate can I use for a deeper darker color.
All Reviews for Chocolate Buttercream for Haunted-House Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Buttercream for Haunted-House Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
