Chocolate French Buttercream
Servings: 1 cup
Calories: 57kcal
This chocolate French buttercream is silky smooth, ultra-light, and subtly sweet. My simple and foolproof version requires no double boiler or finicky sugar syrup!
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Ingredients
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 ½ tablespoons milk
- ½ cup (115g) unsalted butter softened Note 1
- 3 tablespoons (40g) semi-sweet chocolate chips Note 2
Equipment
- immersion blender or electric hand mixer
- small saucepan
- Spatula
- mixing bowl
Instructions
- Using an electric hand mixer or immersion blender, whisk yolks and sugar until the mixture is pale and the sugar is mostly dissolved. Stir in the milk. (TIP: It's best to use a bowl with high sides, so it doesn't spray out everywhere.)
- Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, 5-10 minutes. Pour the mixture into a clean bowl and cool slightly.
- Stir in the butter in three batches, mixing well after each addition. I use a silicone spatula for this step.
- Melt the chocolate chips according to the package directions. (I melt it in a microwave in 30-second increments at 50% power.) Let it cool slightly.
- Add melted chocolate and mix until smooth.
Notes
Yields: 1 cup (240g) buttercream
Note 1: The butter should be soft and dent easily when pressed, but shouldn't be melting.
Note 2: Milk, semi-sweet, or dark chocolate chips all work great. The frosting will be sweeter with milk chocolate and more intense with dark chocolate.
Storing Tips:
- Transfer the buttercream to an airtight container and refrigerate for up to 3 days. Let the buttercream sit at room temperature for 20 minutes until it's thick but spreadable.
- French buttercream freezes well too! Place it in a freezer-safe container and freeze for up to 3 months.
- Thaw overnight in the refrigerator, then bring it to room temperature. Whip with a hand mixer if necessary.
- Transfer the buttercream to an airtight container and refrigerate for up to 3 days. Let the buttercream sit at room temperature for 20 minutes until it's thick but spreadable.
- French buttercream freezes well too! Place it in a freezer-safe container and freeze for up to 3 months.
- Thaw overnight in the refrigerator, then bring it to room temperature. Whip with a hand mixer if necessary.
Nutrition
Calories: 57kcal
Carbohydrates: 3g
Protein: 0.4g
Fat: 5g
Sugar: 3g
Sodium: 31mg