Frosting: Creamy Chocolate Filling for Cakes

By NicoleS

Ingredients

• CREAMY CHOCOLATE FROSTING:
• 1/3 cup granulated sugar
• 2 large egg whites
• pinch salt
• 12 tablespoons (1.5 sticks) unsalted butter, softened and cut into 12 pieces
• 6 ounces bittersweet chocolate, melted and cooled to between 85 and 100 degrees
• 1/2 teaspoon vanilla

Details

Cooking time 17mins
Adapted from keyingredient.com

Preparation

Step 1

FOR CREAMY CHOCOLATE FROSTING: Combine the sugar, egg whites, and salt in the bowl of a standing mixer, then place the bowl over a pan of simmering water. Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees on an instant-read thermometer, 2 to 3 minutes.

Using the whisk attachment, beat the mixture on medium speed in a standing mixer until it reaches the consistency of shaving cream and is slightly cooled, 1 to 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. (The frosting may look curdled after half of the butter has been added; it will smooth with additional butter.) Once all the butter is added, add the cooled melted chocolate and the vanilla and mix until combined, about 30 seconds, scraping the beater and sides of the bowl with a rubber spatula as necessary. If, after you add the chocolate, the frosting seems too soft, chill it briefly and then re-whip until creamy.

(The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place the frosting in a microwave-safe container and microwave briefly until just softened, 5 to 10 seconds. Once warmed, stir until creamy.)