Chocolate rum buttercream icing
This is a very delicate and rich chocolate buttercream. It's good for butterfly cakes, or as a filling or icing on any cake.
Ingredients
Serves: 12
- 60g dark chocolate, chopped
- 175g butter
- 175g cooking margarine
- 150g caster sugar
- 4 tablespoons water
- 3 egg yolks
- 2 teaspoons rum
- 1 teaspoon vanilla extract
Method
Prep:15min ›
Cook:30min ›
Extra time:45min ›
Ready in:1hr30min
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat butter and margarine until light and fluffy. Meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
- In a separate medium bowl, beat egg yolks on high speed until thick and lemon coloured. Slowly pour in the hot sugar liquid, while beating at medium speed until soft and well mixed. Combine the yolk mixture with the butter mixture and continue to beat for 5 minutes.
- Beat in the rum and vanilla. Pour in the melted chocolate and beat until well mixed.
How to ice cupcakes
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(17)
Reviews in English (16)
Tweaked by adding a very small amount of icing sugar to the butter. It tastes so good! - 20 Apr 2018
this is an amazing recipe , - 14 Sep 2015
Good frosting, totally different from the basic confectioners' sugar buttercream, smooth, almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with, of all things, a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this, by all means, let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this, and the fact that it's a little too chocolatey for me, I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it. - 18 Feb 2010 (Review from Allrecipes US | Canada)
Write a review
