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Creamy Chocolate Frosting

July 31, 2011     Views 1,062     Grabbed 1     Grab    
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Creamy Chocolate Frosting

Classic buttercream / Swiss meringue buttercream

1/3 cup sugar
2 egg whites
pinch of salt
12 tbsp of unsalted butter at room temperature
6 ounces bittersweet chocolate
1/2 tsp of vanilla

- whisk sugar, egg whites and salt to combine
- put over double boiler, barely simmering
- whisk to melt sugar and cook egg whites a bit, 2 to 3 minutes to 150 degrees
- transfer immediately to mixer (otherwise, eggs will keep cooking)
- mix on medium speed to cool down, until it looks glossy like shaving cream, about 2 minutes
- add 12 tbsp of unsalted butter, adding one tbsp at a time
- add 1/2 tsp of vanilla
- add 6 ounces of melted, slightly cooled bittersweet chocolate (about 85 degrees, not too warm, otherwise it will melt the buttercream)
- turn speed to medium-high to whip until mixture comes together, about 15 to 30 seconds
- spoon 2 to 3 tbsp of frosting on each cupcake with back of spoon or offset spatula

Makes about 2 1/4 cups

Notes:
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.


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