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Print this Recipe    Chestnut Buttercream

Kastaniencreme (Chestnut Buttercream)

4 egg yolks
17.5 ounce can sweetened chestnut puree
1/2 cup semisweet chocolate
1 cup butter, room temperature
1/2 cup icing sugar
2 to 3 tblsp bourbon or rum

In a heavy saucepan, cook egg yolks, chestnut puree, and chocolate
over low heat. Stir constantly until mixture thickens. Remove
from heat right away. Set aside to cool.

Beat butter and sugar until light and fluffy. Beat in cooled
chestnut mixture. Add liqueur and beat until creamy. Taste and
add more liqueur if desired.

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