Malted Buttercream and Dark Chocolate Buttercream

1. 1

   In the bowl of a standing electric mixer, combine the egg whites and sugar.

2. 2

   Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm to the touch.

3. 3

   Return the bowl to the mixer fitted with the whisk.

4. 4

   Add the vanilla and beat the egg whites at high speed until firm and glossy, about 5 minutes.

5. 5

   With the machine on, whisk in the butter a few tablespoons at a time.

6. 6

   If the mixture begins to look curdled, continue to beat until smooth before adding more butter.

7. 7

   Transfer 1 1/2 cups of the buttercream to a bowl and whisk in the melted chocolate.

8. 8

   Beat the dissolved malt powder into the remaining buttercream, then beat in the milk balls.

* Per serving · 4 servings · Values may vary.

No additional tips available.