Double Chocolate European Style Buttercream
Indulge in the decadence of our Double Chocolate European-Style Buttercream, a luxurious frosting that’s creamy, silky, and bursting with rich chocolate flavor. Crafted with softened European-style butter for unmatched smoothness, this recipe combines the deep, luscious taste of melted dark chocolate with the intensity of unsweetened cocoa powder, creating a frosting that's perfect for elevating your cakes, cupcakes, and desserts. The buttercream is delicately balanced with vanilla extract and a hint of salt, while the meringue-based preparation ensures a light, airy texture that melts in your mouth. Ready in just 40 minutes, this versatile frosting can be made ahead and stored to save precious prep time. Experience the perfect balance of sweetness and richness with this effortlessly elegant chocolate buttercream that’s as indulgent as it is easy to work with. Perfect for special occasions or turning everyday bakes into something extraordinary!
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Ingredients
- 200 grams granulated sugar
- 4 pieces large egg whites
- 340 grams unsalted European-style butter, softened
- 170 grams dark chocolate, finely chopped
- 30 grams unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 pinch salt
Directions
Step 1
Begin by melting the dark chocolate. Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring gently until smooth. Remove from heat and let it cool to room temperature.
Step 2
In the bowl of a stand mixer, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, whisking constantly until the sugar is fully dissolved and the mixture reaches 70°C (160°F). This will take about 3-5 minutes.
Step 3
Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until it forms stiff, glossy peaks and has cooled to room temperature. This usually takes 8-10 minutes.
Step 4
Switch to the paddle attachment on the stand mixer. Add the softened butter, a few tablespoons at a time, beating well after each addition. Don't worry if the mixture looks soupy or curdled at first; continue beating until it becomes smooth and creamy.
Step 5
Add the cooled melted chocolate, cocoa powder, vanilla extract, and a pinch of salt. Beat on medium speed until all the ingredients are fully incorporated and the buttercream is fluffy and rich.
Step 6
Taste the buttercream and adjust the flavor if needed, adding extra cocoa powder or a little more salt for balance.
Step 7
The buttercream is ready to use. It can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Bring it to room temperature and re-whip before using.
Nutrition Facts
| Serving size | (880.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4282.7 |
| Total Fat 324.8g | 0% |
| Saturated Fat 203.9g | 0% |
| Cholesterol 728.6mg | 0% |
| Sodium 425.5mg | 0% |
| Total Carbohydrate 324.6g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 243.8g | |
| Protein 28.7g | 0% |
| Vitamin D 218.6IU | 0% |
| Calcium 213.3mg | 0% |
| Iron 25.2mg | 0% |
| Potassium 1713.2mg | 0% |
Source of Calories