Indulge in a taste of pure decadence with this irresistible Chocolate Ribbon Buttercream recipe. With just four ingredients, you can elevate your desserts to a whole new level of deliciousness with this rich and creamy frosting or filling. It’s the perfect accompaniment to any dessert like this chocolate sponge cake dessert known as ‘Amandine’ in Romania.
Ingredients
- 4 eggs
- 200 g (1 cup) sugar
- 330 g (1 1/3 cups or ~ 3 butter sticks) unsalted butter
- 3 Tbsp cocoa powder, sifted
The quantities in this recipe will make enough chocolate ribbon buttercream to fill a 33 cm x 23 cm (13’’ x 9’’) sheet cake with one layer of filling or an 18 cm (7’’) round cake with two layers of filling.
Directions
Watch this video to see how to make the chocolate ribbon buttercream or, read the instructions below.
- In a heatproof bowl, combine the eggs and sugar. Place the bowl over a pot of boiling water (double boiler) and whisk continuously until the mixture becomes thick and creamy, and ribbons form when the whisk is lifted. This process is known as “ribboning.”
- Remove the bowl from the heat and add half of the sifted cocoa powder. Mix until well combined. Set the mixture aside to cool.
- In a separate mixing bowl, beat the room temperature butter using a whisk attachment until it becomes light and fluffy. Scrape the sides of the bowl with a spatula once in a while.
- Add the remaining sifted cocoa powder to the whipped butter and continue to beat until fully incorporated.
- Switch to a paddle attachment on the mixer. Gradually add the chilled egg mixture to the whipped butter, a few tablespoons at a time. Mix on low speed until the ingredients are well combined and the mixture is smooth and creamy. Scrape the sides of the bowl with a spatula once in a while.
