“Yule Jewel” from the Portland Press Herald

Making the Buche de Noel – or – Yule Log – Chocolate & Vanilla Buttercream

Chocolate Buttercream for Buche de Noel/Yule Log Cake
Cuisine: Making the Buche de Noel - or - Yule Log
Recipe type: Dessert
  • 14 ounces chocolate (good quality), melted
  • 2 cups heavy cream
  • 14 tablespoons (1¾ sticks) butter, softened
  1. Melt chocolate in a microwave safe-bowl at 50-percent power and set aside.
  2. Alternate adding butter and heavy cream and whisking constantly; the end result should be thick, creamy frosting.
Vanilla Buttercream for Buche de Noel/Yule Log Cake
Cuisine: Seasonal Holiday Dessert – Christmas
Recipe type: Dessert
  • 8 egg whites
  • ¾ cup sugar
  • 28 tablespoons (3½ sticks) butter, soft
  • 1 teaspoon vanilla
  1. Fill a pot halfway with water and bring to a boil. Turn down to simmer.
  2. Put egg whites and sugar in a mixing bowl, place over simmering water, and continuously whisk until all the sugar melts. This should take 3 to 5 minutes. The egg whites will feel warm to touch.
  3. Beat on high speed with a whisk attachment for 5 minutes, until they are shiny, tripled in size, and fluffy and white.
  4. Add butter by the tablespoon on low speed, until all butter is incorporated.
  5. Wipe down sides of the bowl and turn speed to high on mixer. Mix until combined and buttercream is produced.
  6. If buttercream breaks, place in a hot oven for 1 minute so frosting begins to melt, place back in the mixing bowl on high speed with a whisk, and whip on high until incorporated.
  7. Add vanilla, and reserve three quarters. Divide the remainder, and make one green (for vines and leaves) and one pink (for flowers).

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About The Kennebunk Inn

The Kennebunk Inn and its restaurant, The Tavern are located in the heart of downtown Kennebunk Village. The Inn has been welcoming travelers for more than two centuries.