Chocolate French Buttercream-Silky, Fluffy, and Perfect for Cakes
Silky and fluffy Chocolate French Buttercream, perfect for cakes and cupcakes. Learn this easy recipe and create the ultimate decadent frosting.
The Ultimate Frosting Delight:
This chocolate French buttercream is soo silky, moist and fluffy that it becomes one of the best chocolate frosting I’ve ever had! Based on egg yolks, it has thick consistency and moderate taste of sweetness making it ideal for pipe cake top, filling for cakes, cupcakes and macarons.
What is French Buttercream?
French buttercream is an icing prepared from egg yolks, hot sugar syrup which should reach what is referred to as soft ball stage and butter. Egg Yolks: The taste comes out like custard not overly sweet or moist like Swiss meringue buttercream.
Does It Taste Like Eggs?
As might be expected because this buttercream is based on egg yolks it actually does not taste in any way eggy.
How Stable is This Frosting?
The French buttercream is a comparatively stable one due to the hot sugar syrup added to it. But it is made from egg yolks rather than egg whites and therefore not as firm as a Italian meringue buttercream and tends to become soft at room temperature.
Chocolate French buttercream is one of the easiest to prepare among all the buttercream recipes. Since you can prepare Chocolate French Buttercream easily and it turns out perfect each time, here is the recipe.
- Separate Your Eggs: The first action required would be to separate eggs, this meaning that you are going to separate the yolk from the egg white.
- Whip the Egg Yolks: Whisk the yolks in a large baking bowl until pale yellow – this should take you about 5 minutes if you’re whisking at medium high speed.
- Prepare the Sugar Syrup: To the container, combine sugar and water. That is done on medium-low heat without stirring for the mixture to come to ‘soft ball’ stage that is 115°C.
- Add the Sugar Syrup to the Yolks: With the mixer at low-medium speed gradually add the hot sugar mixture into the egg yolks. Then, raise the speed and beat until it cools for 5-8 minutes.
- Add the Butter: Gradually mix in unsalted butter starting with a spoon starting with one tablespoon.
- Add Flavoring: Garnish with vanilla and a pinch of salt and beat the frosting until it becomes smooth.
- Make It Chocolatey: For this to become chocolate French buttercream, chop 50% dark chocolate and melt it in the microwave with intermittent intervals of stirring. Allow it cool for a little then slowly add it to the buttercream while mixing it at a low-medium speed.
Finally, when all the chocolate has been incorporated add another scoop of the mixture into the bowl and using a higher speed blend all the ingredients completely.
If it’s too soft, put it in the fridge for 30 minutes and then whip it again until you get the perfect smooth texture.
Conclusion:
Chocolate French buttercream frosting is more of a creamy frosting without being too sweet generated from melted chocolate. With the egg yolk and sugar syrup it has a custard-like texture and is perfect for icing cake, cupcakes, macars, etc. It is not as heat stable as some of the other frostings, though a little refrigeration can set it if necessary. Don’t hesitate to play with this lovely and simple chocolate buttercream recipe!
FAQs:
2. Do we need to refrigerate French buttercream ?
Yes, French buttercream should be refrigerated if left without using immediately. Some like bread should be left to cool then brought back to room temperature before whipping further for the best texture.
3. What causes my buttercream to have a separated appearance?
If it looks distinct on the surface then, it might be too hot or the butter was incorporated in the wrong way. Do that once more and the final word of wisdom is to place the buttercream in the refrigerator again and then beat it.
4. Can it be replaced with milk or even white chocolate equally well?
Yes, you can! Only thing to note is that milk and white chocolate are sweeter than the normal chocolate, so taste is slightly different and people might want to adjust the quantity of chocolate depending on how much cocoa they actually like.
5. How long can you keep French buttercream?
French buttercream can be stored refrigerated within a week or frozen for up to 3 months. Can be reheated before use but must be frozen for a long time to achieve this consistency here, just thaw and re-whip.
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