Chocolate Buttercream (Cooked Frosting)

By MarieR

Cooked Frosting- enough for a 6-inch 3-layer or 8-inch 2-layer cake.

Ingredients

• 1 1/2 cups sugar
• 4 egg whites
• 1 1/2 cups unsalted butter, softened
• 1/4 cup natural unsweetened cocoa powder, sifted
• 1/2 teaspoon vanilla extract

Preparation

Step 1

1.In the top half of a double boiler, combine sugar and egg whites. Cook over medium-high heat, whisking until sugar is dissolved and mixture registers 140° on a candy thermometer, approximately 8 minutes.
2.Transfer egg-white mixture to the bowl of a heavy-duty stand mixer. Beat at high speed with whisk attachment until stiff peaks form and mixture has cooled, approximately 10 minutes.
3.Reduce mixer speed to medium-low. Add butter a few tablespoons at a time, beating well after each addition.
4.Add cocoa and vanilla, beating on low speed until combined. Use immediately.