Chocolate Buttercream Icing

By hanley89

Ingredients

• 1 cup sugar
• 3 large egg whites
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 2 sticks plus 2 tbsp unsalted,cut into tablespoons, room temperature
• 4 oz extra bittersweet chocolate, melted and cooled

Preparation

Step 1

1. In a food processor, pulse the sugar until powdery.Transfer the sugar to a medium heat proof bowl and whisk in egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until sugar is dissolved, about 5 minutes
2.Transfer the warm egg mixture to a bowl of a standing mixer fitted with the whisk attachment. Add the vanilla and beat at medium high speed until stiff and glossy about 8 minutes.Beat in butter, a few pieces at a time,making sure it si fully incorporated before adding more. The buttercream should be like and fluffy.If it appears runny at any time, transfer bowl to freezer for 5-10 minutes, then return it to the mixer and continue
3. beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl. remove bowl from mixer and beat with a wooden spoon to remove any air bubbles

Makes enough to frost a 9", 2-layer cake