Recipe courtesy of Ina Garten
Save Recipe Print
Yield:
about 4 cups
Yield:
about 4 cups

Ingredients

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.

More from:

Valentine's Day

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Chocolate Frosting

Recipe courtesy of Giada De Laurentiis

Cream Cheese Frosting for Red Velvet Cake

Recipe courtesy of Alton Brown

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Ganache Frosting

Recipe courtesy of Alton Brown

Chocolate Tart

Recipe courtesy of Tyler Florence

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories