I have it at home inmy book, I willpost later if no one has already gotten it to you by then.
The recipe is Kaye's buttercream take from the Whimsicalbakehouse Book:
In a sauce pan bring to a boil:
1/2 cup water
2 1/4 cups sugar
Usa a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes and let boil.
After 5 minutes, in the bowl of an electric mixer begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done with the timer goes off. With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.
Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:
1 1/2 pounds (6 sticks) unsalted butter at room temp, cut into 1 inch pieces.
When the buttercream begins to jump out of the bowl, reduce the speed to low.
Mix in at low speed:
1 tsp pure vanilla extract
Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating; it will become smooth again.
Yield 8 cups.
Chocolate buttercream:
Stir in 2-3 ounces of melted, body-temperature (100 degrees F) Semisweet chocolate per 1 cup of Kaye's Buttercream. Mix until smooth and completely blended, scraping down the sides of the bowl to prevent the chocolate from hardening and causing unmelted flecks in the buttercream.
Hope this is what you wanted!
Is this the one you mean? It starts with Kaye's Buttercream and you add the chocolate to it.
Kaye's Buttercream
In a saucepan, bring to boil:
1/2 cup water
2 1/4 cups sugar
Use a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boli set a timer for 7 minutes, and let boil.
After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when the timer goes off.
With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip. Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:
1 1/2 lbs (6 sticks) unsalted butter at room temperature, cut into 1 inch pieces
When the buttercream begins to jump out of the bowl, reduce the speed to low.
Mix in at low speed:
1 tsp pure vanilla extract
Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating it; it will become smooth again.
MAKES 8 CUPS
Chocolate Buttercream
Stir in 2 to 3 ounces of melted, body temperature (100 degrees F) semi-sweet chocolate per ONE CUP of Kaye's Buttercream. Mix until smooth and completely blended, scraping down the sides of the bowl to prevent the chocolate from hardening and causing unmelted flecks in the buttercream.
HTH.
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