Recipe for making a chocolate buttercream frosting that can be used on a cake or cupcakes
- 100 grams soft butter
- 100 grams chocolate
- 100 grams icing sugar
- 4 pasteurize egg yolks (use only pasteurized egg yolks)
- Carefully melt the chocolate and stir in the soft butter.
- Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear.
- Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write.
Make sure that you continue to mix the batter so there are no lumps leftover.
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