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Perfect topping for a yellow cupcake!
chocolate
fr osting
Place chocolate and butter in the Cuisinart
™
mixing
bowl. Reserve.
Scald heavy cream in a small saucepan (heat until just
bubbling around edges – may be done in microwave).
Once cream starts to scald, pour it over the chocolate
and butter. Stir with a wooden spoon to cool mixture
slightly. Allow to rest for about 5 minutes.
Insert the chef’s whisk. Turn to speed 1 and gradually
increase to speed 12. Whip for about 2 minutes until the
frosting thickens and increases slightly in volume.
Note: If doubling recipe, bring the speed up only to 7 or
8, as the chocolate will spatter on the maximum setting.
10 ounces semisweet chocolate,
chopped or chips
2
tablespoons unsalted butter, at
room
temperature
1
cup heavy cream
Makes about 2 cups
On its own or fl avored, this buttercream makes the perfect frosting.
swiss
butt ercream
Place egg whites and sugar in the Cuisinart
™
mixing
bowl. Place bowl over a pan of simmering water and
whisk the whites until warm and sugar is dissolved (the
liquid temperature should reach 140°F). Place bowl on
the stand mixer. Insert the chef’s whisk.
Turn to speed 10. Set timer for 15 minutes. The object
is for the whites to whisk until cool, approximately 15
minutes. Once cool, turn stand mixer to speed 3 and
add the butter slowly, in pieces, incorporating each
piece before adding the next. Once all the butter is
added, add the vanilla and lemon juice. Turn back up
to speed 8 until the buttercream is smooth and silky.
Buttercream will keep in the refrigerator for up to
10 days.
Buttercream is very versatile – any fl avoring can be
added once all the butter is incorporated.
8
large egg whites
1¾ cups granulated sugar
4½ cups unsalted butter
1
teaspoon pure vanilla extract
1
tablespoon fresh lemon juice
Makes about 6 cups, enough to frost a 9-inch double layer cake
