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Ruhlman’s Chocolate Buttercream Icing




Source of Recipe


Ruhlman's Twenty by Michael Ruhlman


Recipe Introduction


This is a French buttercream – really delicious, and a far cry from regular American buttercream with its cups and cups of 10X. This is a beautiful icing - creamy and fluffy and delicate.


List of Ingredients




3/4 c. / 150 grams sugar
6 large egg yolks
1 large egg
2 c. butter, at room temperature, cut into about 30 pieces
2 t. vanilla
6 oz. semisweet or bittersweet chocolate, melted and slightly cooled


Recipe



In a small saucepan, mix the sugar and 1/2 c. water. Bring to a boil over high heat and cook for 3-5 minutes (it should come to 230-240 degrees). Meanwhile, in the bowl of a stand mixer, mix the egg yolks and whole egg. With the whisk attachment, whip eggs on high until tripled in volume. [Michael says that this will take about as long as needed to make the sugar syrup.]

With the whisk running, slowly pour the sugar syrup into the eggs. Continue to whip until the outside of the bowl has cooled, 8-10 minutes. Lower the speed to medium and add the butter one piece at a time. It may look like its breaking, but keep whipping and it will come together.

When all of the butter is in, add the vanilla and chocolate and return the speed to high and beat until the icing becomes smooth and fluffy. Use the buttercream at room temperature.

Makes 5 cups.