Chocolate Buttercream Frosting

1. 1

   Put the sugar, egg whites, and salt in the heatproof bowl of an electric mixer.

2. 2

   Set over a pan of simmering water.

3. 3

   Whisk constantly until the sugar has dissolved and the mixture registers 160F on an instant-read thermometer.

4. 4

   Return the bowl to mixer; fit the mixer with the whisk attachment.

5. 5

   Beat on medium-high speed until stiff, glossy peaks form, and the mixture is cool, about 10 minutes.

6. 6

   Switch to the paddle attachment.

7. 7

   With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition.

8. 8

   Mix, scraping down the sides of the bowl as needed, until the mixture is smooth.

9. 9

   Mix in the chocolate.

10. 10

    Use immediately, or cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.