Creams and frostings

Parížsky krém: Slovak chocolate buttercream

Cocoa, heavy cream, sugar, and butter make a fluffy chocolate buttercream for cakes, rolled cakes, and pastries. Makes about 1.2 kg.

Slovak cuisine · Translated from Slovak ·

Parížsky krém: Slovak chocolate buttercreamSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
5 min
Total time
25 min
Servings
About 1.2 kg
Difficulty
Easy
Cuisine
Slovak
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Parížsky krém, a Slovak chocolate buttercream, is made with just four ingredients: cream, sugar, cocoa powder, and butter, following an old recipe from our grandmothers. Bring the cream and sugar to a boil, stir in the cocoa powder, and let the mixture cool completely before beating it with the butter. Beat for about a quarter of an hour; the buttercream is ready when it becomes lighter in color and increases in volume. Use it for cakes, rolled cakes, and pastries, not just at Christmas, or serve it with fresh fruit.

Ingredients

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Instructions

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  1. Pour the cream into a saucepan, add the sugar, and bring to a boil, making sure the sugar dissolves completely.

    Remove the boiling mixture from the heat, add the cocoa powder, and whisk thoroughly.

  2. Let the mixture cool completely. Then add the butter, preferably cut into small pieces, and beat everything together.

  3. Beat the buttercream for approximately 13–15 minutes. Stop beating when it is fluffy like mousse, lighter in color, and increased in volume.

    Be careful not to overbeat the buttercream, or it will become too runny.

  4. Use the buttercream to fill cakes, rolled cakes, and strudels, or for pastries and Christmas cookies, such as parížske rožky (chocolate-coated nut crescents) or laskonky (nut meringue sandwich cookies).

Tip: You can cook the cocoa mixture a day ahead and let it cool in the refrigerator. Before whipping, let both the mixture and the butter come to room temperature to keep the buttercream from curdling.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
501 kcal
Protein
2.5 g
Carbohydrates
35 g
of which sugars
30 g
Fat
42 g
of which saturates
26 g
Fiber
2.5 g
Salt
0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Parížsky krém z kakaa a smotany podľa starého receptu

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