Chocolate buttercream

Ingredients for 1 servings:

• 200 g chocolate to taste
• 100 ml cream
• 250 g butter, soft
• 50 g powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

without pudding and without egg

This buttercream has a soft consistency but becomes very firm when chilled. It is therefore less suitable for piping decorations. However, it is all the more suitable for spreading and smoothing cakes that will be covered with fondant or marzipan. This is why it is not too sweet, especially when made with dark or coffee chocolate. Bring the cream to a boil and pour over the chopped chocolate. Wait a moment, then stir gently until the chocolate has melted. Meanwhile, cream the butter with the powdered sugar until fluffy, stir in the chocolate and beat well again. Cover the cake with this, smooth it down, and chill. Once the buttercream has set, you can smooth it out with a very small amount of cream before covering it.