9 intensely butter cream Recipes

brown sugar, shortening, peanut butter, eggs, milk, vanilla extract, all-purpose flour, baking soda, cream of tartar, salt

bittersweet chocolate, finely chopped (preferably 62% cocoa), unsalted butter , cut into pieces, granulated sugar, brewed coffee, eggs, vanilla extract, salt, bittersweet chocolate, finely chopped, heavy whipping cream, vanilla extract

all-purpose flour, sugar, salt, unsalted butter, chilled and cut into 1/2, ice water, egg yolk, vanilla extract, whipping cream, sugar, frozen orange juice concentrate, curry powder (optional), dark chocolate, finely chopped (we tested with ghirardelli intense dark 72% cacao), water, sugar, curry powder (optional), navel oranges, thinly sliced

sugar , for the ramekins, softened butter , for the ramekins, bittersweet chocolate , 70 percent,such as scharffen berger,finely chopped, unsalted butter, milk, eggs, separated,at room temperature, egg white, at room temperature, cream of tartar, sugar, heavy cream, pure vanilla extract, sugar, powdered sugar , for dusting (optional)

cupcakes, butter at room temperature, vanilla sugar, eggs, flour, baking powder, salt, milk, vanilla extract, vanilla bean paste, butter, at room temperature, cream cheese, milk, vanilla bean paste, vanilla extract, powdered sugar

bittersweet chocolate (preferably 62% cocoa), finely chopped, unsalted butter , cut into pieces, granulated sugar, brewed coffee, eggs, vanilla extract, salt, chocolate glaze, bittersweet chocolate, finely chopped, heavy whipping cream, vanilla extract

ganache filling, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), heavy cream, sugar, chocolate cupcake, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), dutch-processed cocoa, hot coffee, bread flour, granulated sugar, table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract, creamy chocolate frosting, granulated sugar, egg whites, table salt, unsalted butter, softened and cut into 1 tbsp pieces, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), melted and cooled. cool chocolate to between 85 to 100 degrees before adding to frosting., vanilla extract