Chocolate Buttercream Frosting
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Bittersweet Chocolate340 g
Semisweet Chocolate1.5 cups
Granulated Sugar1 tsp
Cream Of Tartar3 tsp
Kosher Salt3 tsps
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water
3
Stir until melted and set aside until cooled to room temperature
4
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment
5
Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes
6
Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak
7
Add the butter, 1 tablespoon at a time, while beating on medium speed
8
Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in
9
If the buttercream seems very soft, allow it to cool, and beat it again