ummm... I'm not a really pro-desert guy, I actually don't even like sweets, but since nobody else has come to the rescue I'll speculate and hopefully not be too far off the track.
if I recall correctly:
- italian and/or swiss buttercreams use egg whites that are heated and beaten to make them light and fluffy and an off white colour. (depending on the butter)
- standard american buttercream uses no eggs but vegetable shortening and margerine for a brilliant white colour
- french buttercream uses whole eggs resulting in a very rich icing that is off white / pale yellow (depending on egg type)
I've seen several recipes for 'chocolate buttercream' but none use eggs at all.
Your best bet might be to freeze the egg whites (they do freeze very well for 3-4 months).
Then make a Chocolate Ganache which is super versatile. It can be, depending on consistency, a Glaze or piped (very decadent) or it can be whipped to be light and fluffy to imitate buttercream.
Just make an American Chocolate Buttercream. (which my wife loves but makes my teeth ache)
here is the one I use.
Chocolate Buttercream Frosting
Author: Savory Sweet Life
Recipe type: Dessert
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Serves: 3 cups
A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
- 3½ cups confectioners (powdered) sugar
- ½ cup cocoa powder
- ½ teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Anyway a little help I hope and heres hoping that I didn't totally lead you astray!
Here's hoping Foodpump or Petals can find the thread~!