Chocolate Buttercream

• 8 ounces Semisweet Chocolate, chopped
• 2 ounces Unsweetened Chocolate, chopped
• 2 teaspoons Vanilla
• 1 pound Butter, room temperature (4 sticks)
• 5 Egg Whites
• 1 cup Sugar

1. Heat 1 inch of water in bottom of double broiler over medium heat; place 8 ounces semisweet chocolate, 2 ounces unsweetened chocolate in the top half of double broiler; tightly cover the top with plastic wrap; allow to heat for 8-10 minutes; add vanilla and sit until smooth; set aside until needed
2. Place 1 pound of butter in bowl of electric mixer with paddle; beat the butter on low for 2 minutes then on medium for 3 minutes; scrape down the sides of the bowl; beat on high until light and fluffy, 4-5 minutes; transfer the butter to a large stainless-steel bowl; set aside until needed
3. Heat 1 inch of water in the bottom half of double broiler over medium heat; place 5 egg whites and 1 cup of sugar in top half of double broiler
4. Gently whisk the eggs whites until they reach a temperature of 120 degrees, 3-5 minutes; transfer the heated egg whites to the bowl of electric mixer with whisk attachment; beat on high until stiff peaks form, 4 minutes; remove from mixer
5. Fold the melted chocolate into the butter, using a rubber spatula to thoroughly combine; fold in the whipped egg whites until thoroughly combined

 

A mixer is always handy when making frosting!

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