Chocolate rum buttercream icing

    Chocolate rum buttercream icing

    (16)
    13saves
    1hr30min


    21 people made this

    About this recipe: 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 

    1. 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.
    2. In a large bowl, beat butter and margarine until light and fluffy. Meanwhile, in a saucepan, cook sugar and water until sugar is dissolved.
    3. 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.
    4. Beat in the rum and vanilla. Pour in the melted chocolate and beat until well mixed.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    0

    this is an amazing recipe ,  -  14 Sep 2015

    by
    13

    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)

    by
    6

    I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!!  -  11 Dec 2002  (Review from Allrecipes US | Canada)

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