Chocolate Buttercream and Vanilla Buttercream
Yummy Chocolate or Vanilla Buttercream for filling or icing cake.
3/4 cup butter
3/4 cup firmly packed dark brown sugar
1 egg yolk
1 tablespoon rum
1 tablespoon unsweetened cocoa
1/2 cup semisweet chocolate pieces
Beat butter in large bowl of electric mixer until fluffy. Add brown sugar, beating well until very fluffy and light. Add egg yolk, rum, salt, and cocoa, mixing well.
Melt chocolate pieces over simmering water. Cool slightly and add to butter brown sugar mixture, beating thoroughly. Refrigerate until ready to spread.
Makes 2 cups.
Buttercream will keep several days in a covered container in refrigerator. Beat just until smooth before using.
4 egg yolks
1/3 cup granulated sugar
1/2 cup HOT half-and-half
2 teaspoons vanilla extract
1 cup chilled unsalted butter
Put egg yolks and sugar into a bowl and beat until thick. Add HOT half and half gradually, beating CONSTANTLY. Pour into a saucepan. Cook and stir about 5 minutes, or until thickened.
Remove from heat and stir in vanilla extract. Pour into a bowl and beat 1 minute to cool slightly. Add butter, a small amount at a time, beating until butter is melted after each addition. Cool.
About 2 cups buttercream.