There is nothing more disappointing than disappointing buttercream.
It doesn’t matter how tremendous the vehicle is, if the buttercream isn’t top notch, you and your baked goods are going nowhere in a hurry.
While I wasn’t planning a buttercream post, especially in the thick of summer’s heat and humidity, I decided this was as good a time as any to mention this particular buttercream as a segue to a particular blog I wanted to introduce you to (if you haven’t already been introduced).
I’m baking cupcakes for a baby shower and the party hostesses asked me if I could bake a small batch so they could taste them. They asked for chocolate cupcakes with chocolate buttercream and my go-to recipe is Tish Boyle’s Silky Chocolate Buttercream from her tremendous book: The Cake Book.
This particular buttercream is made with egg yolks, into which is beaten a hot sugar syrup. Once the mixture is cool, you slowly work in softened butter and finally, melted chocolate. What you end up with is a luscious buttercream that tastes deeply of chocolate, first and foremost. The chocolate flavour is rounded out with a butteriness that’s never greasy. Best of all, it’s not too sweet.
For those of you that are long-time readers, you’ll know that I am a huge Tish Boyle fan. In fact, her cookbook The Good Cookie is one of my prized possessions.
Tish has a blog called Tish Boyle: Sweet Dreams and it’s a delicious place, let me tell you. I hope you’ll take a moment and visit and maybe even drop her a line or two.
As for me, I’m trying really hard not to eat the leftover buttercream sitting in the fridge.