Chocolate Buttercream Frosting -- recipe
Pastry Cream Base:
- 2 eggs
- 1 c + 1 Tbl milk
- 2 oz sugar (4 Tbl)
- 1 oz flour (2 Tbl)
- 3/4 c unsweetened cocoa
Sift flour, sugar, and cocoa into a non-reactive pot. Add eggs and stir well. Add milk.
Cook over medium heat until thick.
Refrigerate overnight (or for more than three hours in the refrigerator).
Butter Cream:
- 1 1/8 lbs butter
- 1/2 lb confectioners sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
Cream butter and sugar together until light and fluffy. Add vanilla and salt.
Mix Butter Cream and Pastry Cream Base; beat until well incorporated, at high speed.
Makes 1 quart -- enough to frost a layer cake, or two bundt cakes -- of delicious chocolate buttercream frosting.