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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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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