Chocolate Buttercream Frosting
From crossfire 16 years ago
- 7 minutes to make
- Serves 1
Chocolate brings perfection to this glossy, decorative frosting
Ingredients
- 1 1/3 cup white sugar shopping list
- 1/3 cup water shopping list
- 3 lare egg whites, room temperature shopping list
- 1/4 tsp cream of tartar shopping list
- pinch salt shopping list
- 12 oz semisweet chocolate, melted with 3 tbsp of coffee, rum or water shopping list
- 1 tbsp vanilla shopping list
- 1 cup unsalted butter, room temperature shopping list
How to make it
- Place sugar and water in a saucepan; swirl until sugar begins to dissolve. Covr pan and cook 2 minutes over high heat. Uncover and cook, not stirring until candy thermometer reads 220 degrees.
- Beat egg whites at mderate speed until they froth. Add cream of tartar and salt, then beat until whites are stiff, not dry.
- Continue to beat whites at moderate speed while pouring in a thin steady stream of the cooked sugar syrup to form a meringue. Beat at high speed until meringue is cooled.
- Beat the warm, melted chocolate and vanilla into the meringue. Beat in butter, tablespoon by tablespon, until smooth and glossy
- Chill the buttercream, if necessary, to achievea firm consistency for spreading.
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