French Chocolate Buttercream Frosting
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 189.6
- Total Fat: 15.2 g
- Cholesterol: 31.0 mg
- Sodium: 96.0 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.9 g
View full nutritional breakdown of French Chocolate Buttercream Frosting calories by ingredient
Introduction
OK...no one said it was health food. But I needed to make a special cake for a birthday celebration.This does not use a lot of sugar, and it SO good it is worth the treat. And yes, I always get 16 servings, half for the celebration, and half to freeze. OK...no one said it was health food. But I needed to make a special cake for a birthday celebration.
This does not use a lot of sugar, and it SO good it is worth the treat. And yes, I always get 16 servings, half for the celebration, and half to freeze.
Number of Servings: 16
Ingredients
-
4 egg whites
1 cup granulated sugar
1 tsp vanilla
1 cup salted butter at room temp, cut into 16 pieces
4 oz 85% dark chocolate (or could use bittersweet)
Tips
This does Not work well to fill a bake with, because it is a "soft" frosting. I filled my chocolate cake with cherry pie filling, and then had this icing on the top and sides. Everyone loved it!
Directions
Do not melt the butter in the microwave. If it is not already at room temp, do NOT attempt this icing, it will not work and will be a big mess. Given that caveat, this really works wonderfully and is a great frosting that does not taste too sweet!
With the egg whites at room temp, place the bowl over simmering water and whisk in the sugar. Whisk until completely smooth....go granules of sugar left. Remove from heat, add the vanilla, and using a mixer on high speed, beat this mixture until it gets really opaque and starts to look like marshmallow fluff.
Then adding 1 TBS of butter at a time (that is 1 of the pieces) beat until thoroughly incorporated. Ten add next piece of butter. Continue adding butter 1 piece at a time, and beating really well after each.
IF it looks like it is separating or curdling......DO NOT get upset. Just stop adding the butter, but keep beating on high. You see why you want a mixer for this process. Once it is smooth, resume adding the butter. One all the butter is in and the icing is smooth, add the melted chocolate. It should be melted, but NOT hot. Beat it in, and continue to smooth and creamy.
If the day is hot, I put the cake in the refrigerator, and it firms up the icing.
Serving Size: Cake cut into 16 slices - large enough, is rich tasting
Number of Servings: 16
Recipe submitted by SparkPeople user SISSYFEB48.
With the egg whites at room temp, place the bowl over simmering water and whisk in the sugar. Whisk until completely smooth....go granules of sugar left. Remove from heat, add the vanilla, and using a mixer on high speed, beat this mixture until it gets really opaque and starts to look like marshmallow fluff.
Then adding 1 TBS of butter at a time (that is 1 of the pieces) beat until thoroughly incorporated. Ten add next piece of butter. Continue adding butter 1 piece at a time, and beating really well after each.
IF it looks like it is separating or curdling......DO NOT get upset. Just stop adding the butter, but keep beating on high. You see why you want a mixer for this process. Once it is smooth, resume adding the butter. One all the butter is in and the icing is smooth, add the melted chocolate. It should be melted, but NOT hot. Beat it in, and continue to smooth and creamy.
If the day is hot, I put the cake in the refrigerator, and it firms up the icing.
Serving Size: Cake cut into 16 slices - large enough, is rich tasting
Number of Servings: 16
Recipe submitted by SparkPeople user SISSYFEB48.