Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Check out my new creations


RSS AND MORE



Get the blog delivered by email. Enter your address:

Eat your books
Previous Book

Roses' Cookbooks

heavenlycakes_thumb.jpg

The Baking Bible

Buy from Amazon: USA
Buy from Barnes & Noble
Buy from IndieBound

Next Book

Classic Egg White Chocolate Buttercream

Oct 6, 2012 | From the kitchen of Rose

quarter_quarter.jpg

My recipes tend to favor egg yolks for their wonderful flavor and emulsifying ability to make mixtures smooth and even. But I do have some really special recipes requiring egg white. I almost forgot this favorite one as when i think of chocolate buttercream my mind leaps immediately to dark intense ganache.

Classic Egg White Chocolate Buttercream is a recipe I created for the Cake Bible twenty-five years ago. It is smooth and creamy, with a milk chocolate color, but packs a strong chocolate flavor. This is because uncooked egg whites produce a softer buttercream so more chocolate can be added without it becoming too stiff!

This is one of the easiest buttercreams to make but as the egg whites are not cooked it is best to use pasteurized egg whites such as Safest Choice.


Classic Egg White Chocolate Buttercream

Makes: 3-3/4 cups/35 ounces/1 kilogram (enough to fill and frost two 9 by 1-inch layers)

your favorite bittersweet chocolate 56 to 63 percent cacao solids/10 ounces/284 grams, melted and cooled til no longer warm to the touch but still fluid
unsalted butter, (65˚ to 75˚F/19˚ to 23˚C): 4 sticks/1 lb/454 grams
4 large egg whites (room temperature):1/2 cup (118 ml) 4.2 ounces/120 grams
sugar: 1 cup/7 ounces/200 grams

In a mixing bowl or the bowl of a stand mixer fitted with the whisk beater, beat the egg whites until soft peaks form when the beater is raised. Gradually beat int he sugar until stiff peaks form when the beater is raised slowly.

Beat in the butter by the tablespoon. If the mixture looks slightly curdled, increase the speed a little and beat until smooth before continuing to add more butter.

Add the melted and cooled chocolate all at once and beat until smooth and uniform in color.

Store: 6 hours room temperature, 1 week refrigerated, 8 months frozen.

If refrigerated, allow it to come to room temperature before rebeating to prevent curdling.

Comments

I was looking for a chocolate frosting that is less sweet and doesn't include powdered sugar. I lived in France and appreciate ganaches and frostings that are not so sweet.
I love this recipe, but with less butter and more sugar. The Rose's Heavenly Cakes RECIPE ONLY CALLS FOR 2 STICKS BUTTER so I wonder why this recipe calls for 4 sticks! It also calls for 5 oz. chocolate instead of the 10 oz. above. I used 1 stick butter, 1 c SUGAR, 5 oz. chocolate--it's still much much less sweet than the powdered sugar version. This frosting is not hard to make, I will make it again.

REPLY

Daleen v Rensburg
Daleen v Rensburg
10/20/2013 04:16 PM

Hi,
I just realized there is a new recipe book on it's way and just wanted to say that I am exited about the prospect of purchasing the new Baking Bible and adding it to my RLB collection. I have been reading about the progress of the book on the "book production category" and am in awe as to all the labour intensive hours that has been done! Thank you for keeping us posted.

REPLY

I have used this recipe a few times with great success. However, the last three times I've attempted it the mixture begins to look curdled when I've added about half of the butter. I follow the instructions and turn up the speed, but rather than smooth out the mixture gets more curdled and eventually separates into buttery chunks and white liquid. Help!!!

REPLY

Wale, here are basic equivalents:

1 gallon= 4 quarts
1 quart =2 pints = 4 cups
1 pint=2 cups
1 cup = 8 ounces

60 quarts is 240 cups. Yowza!

Of course, you would not want to fill the bowls to the brim. 52 cups of batter sounds like a production!

REPLY

Olawale Taiwo
Olawale Taiwo
10/16/2012 09:30 AM

Hello,

Please I need your help. I will like to know the amount of cake batter in cups i.e. how many cups of cake batter can the following Mixer bowls contains.
5 quart, 7 quart, 12 quart, 20 quart, 30 quart, 40 quart, 60 quart. I only have the weight of cake batter in Lbs and Kg for each, but calculating for cups of cake batter, I don't have.

For instance, If am making a cake of vary pan sizes and shapes and the total number of cups of batter that can fill them is 52 cups, which of the mixer capacity can I use.

Thanks for the reply.

Wale

REPLY

POST A COMMENT

Name:  
Email:  
(won't be displayed, but it is used to display your picture, if you have a Gravatar)
Web address,
if any:
 
 

Comment

You may use HTML tags for style.

EMAIL NEWSLETTER

Sign up for Rose's newsletter, a once-a-month mouthwatering treat!

DATE ARCHIVE

Featured on finecooking.com