Cuban Chocolate Buttercream recipe | Muselina de Chocolate

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Cuban-Hawaaiin Cooking

Muselina de Chocolate - Cuban Chocolate Buttercream Frosting recipe

4 sticks unsalted butter
1 cup sugar
1/4 cup water
6 egg whites
6 oz bakers chocolate
1/2 cup dark rum (optional)
1 tablespoon vanilla
1/2 teaspoon cream of tartar

Melt chocolate in a double broiler over low heat. Add vanilla (mix in 1/2 cup dark rum at this time, if desired). Mix well, remove from heat. Beat the butter in a separate container until creamy, and set aside. In a glass bowl or heatproof container, beat the eggs until foamy, then add the cream of tartar. Beat the egg mixture until soft peaks form, then add 1/4 cup of sugar and beat well until stiff peaks form. Set the egg mixture aside.

In a small pot or saucepan on high heat, stir the remaining 3/4 cup of sugar and water and until you have a simple syrup that bubbles. Remove the syrup from heat. Slowly add the syrup to the egg white mixture little by little, beating the mixture quickly for several seconds between additions. After adding the last of the syrup, beat well for several minutes. Add the softened butter to the mix little by little, and beat well while adding. Add the melted chocolate mix, beat until smooth, and place the buttercream into a sealed container.

The buttercream will last for well over a week if refrigerated. Before adding it to a cake, such as a Cuban Rum Cake, remove it from the refrigerator and allow it to warm to room temperature. Beat the frosting again before use..

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Instructions on How to make authentic Cuban muselina de chocolate recipe / receta / recetas.