HL Bakeshop’s Chocolate Buttercream Frosting
- 8 eggs, separated, whites reserved
- 2 1/4 cups sugar
- 5 sticks unsalted butter, softened
- 3/4 lb bittersweet chocolate, melted and cooled
If you’re looking for rich, chocolatey decadence, look no further: this recipe from our Bakeshop will send you into chocolate bliss. Use it to top any flavor of cake!
Place egg whites and sugar in a medium bowl and whisk well to combine. Set the bowl over a pan of simmering water. Heat egg white mixture until very hot and the sugar has dissolved, stirring often. The mixture will have foam on the top but when whisked it will be loose and transparent. Strain the mixture into a mixing bowl. Using the whip attachment, beat on low until stiff peaks form and the bottom of the bowl no longer feels hot to the touch. Add the butter one stick at a time, beating for 20 seconds after each stick has been added. After all the butter has been added, increase the speed to med-low and beat for 1-2 minutes, or until the buttercream has come together. Slowly add the cooled chocolate in a stream while the mixer is running and beat until completely incorporated.