Creme de Cacao Chocolate Buttercream

Creme de Cacao Chocolate Buttercream

This is one of the most delicious chocolate buttercreams I've ever made. It is silky smooth, full of chocolate flavour and so easy to spread as a filling or topping for cakes or cupcakes. It also pipes beautifully and because the sugar is dissolved there is none of that grainy texture that spoils other buttercreams. Because the Creme de Cacao is boiled you're left with the flavour of the Creme de Cacao and no alcohol so this buttercream is suitable for everyone. 

Silky smooth Creme de Cacao buttercream 

75 gms Caster Sugar 

70 gms Creme de Cacao 

60 gms Water

200 gms chilled Unsalted Butter diced

200 gms Dark Cooking Chocolate melted and at room temperature 

Insert Stirring Blade. Stopper out.

Add caster sugar, Creme de Cacao  and water

Sp3:70deg:1min or until sugar dissolves.  Scrape bowl with spatula. 

Sp3:100deg:45sec or until mixture comes to a rapid boil. Set aside in heatproof bowl and place in refrigerator to chill. 

Rinse CC bowl in cold water and dry thoroughly with paper towelling.

Insert Kneading Blade. Stopper out.

Add chilled unsalted butter 

Sp10:2 min or until butter is  smooth and creamy (butter will form a ball at first but will become smooth and creamy).  Scrape sides of bowl with spatula as required.
Insert Whisk . Stopper out.

Start Sp8:1min 30sec adding chilled Creme de Cacao mixture through hole in lid. Scrape sides of bowl with spatula as required. Mixture may not have incorporated at this stage.
Add cooled melted chocolate. 

Sp8:20sec or until mixture is combined and smooth, scraping sides of bowl as required.