Chocolate Buttercream Frosting

By markemilw

This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.

Ingredients

• 2 cups sugar
• 1 cup egg whites (about 6 large)
• 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
• 16 ounces dark chocolate, melted and cooled slightly

Details

Servings 15
Adapted from marthastewart.com

Preparation

Step 1

Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.

With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.