May: Vincent Price Month–Day Five

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

Directions:

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.”.

 

 

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2 thoughts on “May: Vincent Price Month–Day Five

    • It sounds really good, especially if you are a chocoholic like me! 🙂 Thanks for taking the time to visit and comment on my blog. I really appreciate it! 🙂

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