"The Best Chocolate Buttercream Frosting

By RoketJSquerl

Ingredients

• makes enough to frost 18-24 cupcakes or one 8-inch layer cake
• 4 large egg whites (about 135g)
• 3/4 cup plus 2 tbsp (175g) granulated sugar
• 1/4 tsp salt
• 1 cup (227g) unsalted butter, at room temperature and cut into 1 tbsp pieces
• 1 tsp pure vanilla extract
• 7 oz (200g) dark chocolate (60-64% cocoa), melted and cooled

Details

Adapted from christinamarsigliese.com

Preparation

Step 1

Whisk together egg whites, sugar and salt in the heatproof bowl of a stand mixer (or other heatproof mixing bowl if using a hand mixer). Place the bowl over a saucepan with ½-inch of simmering water and whisk constantly until the mixture reaches 144°F (62°C), about 5 minutes. The mixture should feel warm to the touch and should not feel gritty if you rub it between your fingers.

Remove from heat and immediately attach the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until it is completely cooled to room temperature. This will take 7-10 minutes and the mixture will appear white and fluffy like marshmallow or shaving cream. If using a hand mixer, it may take longer and wear your arm out!

Meanwhile, melt chocolate gently in a heatproof bowl set over a saucepan with ½-inch of barely simmering water. Set it aside to cool enough so that it won’t melt the butter in the frosting.
With mixer on medium speed, add the butter one tablespoon at a time to the cooled whipped meringue. Once all of the butter is added, increase speed to high and beat for 1-2 minutes until creamy and smooth. The mixture will go from looking grainy and soupy to smooth, silky and glossy. Scrape down the sides and bottom of the bowl. Add the melted and cooled chocolate mixture and beat for another minute until well blended, smooth, whipped and creamy. Cover with a damp cloth if not using immediately. Otherwise, pile frosting over cooled cupcakes or spread between cooled cake layers any way you like.