Mondays here on the blog this month are dedicated to recipes by Vincent Price. This frosting recipe sounds delicious and I don’t even drink coffee! It must have been awesome to sit down at a table and have the Vincent Price cook dinner for you.
Vincent Price’s Chocolate Butter Cream Frosting
6 ounces semisweet chocolate pieces, at room temperature
1/2 cup hot coffee
4 egg yolks
2 tablespoons dark rum or 2 tablespoons brandy
1/2 cup butter, cut into smallish pieces and slightly softened
1 Using your electric blender, blend together at high speed the hot coffee and the chocolate pieces (make sure the cover is on) for about 20 seconds or until smooth.
2 Add the egg yolks and dark rum or brandy, cover, and mix at high speed for about 10-15 seconds until the yolks are well incorporated.
3 With the blender running, individually drop in the pieces of butter. From Mr. Price: “If vortex ceases to form, break surface of mixture with a rubber spatula, being careful not to dip too deeply into the blades.”.
4 You may needs to use a small rubber spatula to occasionally work the sides of the blender to make sure all the butter is incorporated.
5 When all butter is into the mixture, you should have enough butter cream to fill and frost an 8-inch layer cake. Final note from Mr. Price: “In very warm weather it may be necessary to chill the cream before spreading over a cake.”.