Chocolate Buttercream Frosting

Yield:
about 4 cups
Ingredients
  • 1 pound bittersweet chocolate
  • 12 ounces semisweet chocolate
  • 3/4 cup egg whites (4-5 extra-large eggs), at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon kosher salt
  • 1 1/2 pounds unsalted butter, at room temperature
  • 3 teaspoons pure vanilla extract
  • 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
  • 3 tablespoons dark rum, optional
Directions
Watch how to make this recipe.
  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. 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. 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.

  • Add the butter, 1 tablespoon at a time, while beating on medium speed. 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. If the buttercream seems very soft, allow it to cool, and beat it again.


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