Chocolate Buttercream

  • Preparation 20 MIN
    Cooking 7 MIN
  • Makes 750 ml (3 cups) / A two layer cake



  1. Place the eggs in a large bowl. Set aside.
  2. In a saucepan, bring the water, sugar, and corn syrup to a boil. Simmer until a candy thermometer reads 117 °C (242 °F), about 5 minutes.
  3. Beat the eggs with an electric mixer at medium speed until frothy. Slowly drizzle the hot syrup over the eggs, avoiding the beaters of the mixer. Beat continuously until completely cooled, about 15 minutes.
  4. Add the butter, 1 or 2 pieces at a time, beating until light and fluffy. Stir in the warm chocolate.
  5. This buttercream can be refrigerated for 3 to 4 days or frozen for up to four months. Just bring it to room temperature and beat again before frosting a cake. 


Step 4

It is important that the egg mixture is completely cooled before adding the cubed butter.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.