TIA GFY Recipe blog

This stuff is my take on a Ina Garten recipe, and it tastes good on everything! Cupcakes, ‘Nilla wafers, pretzels, fingers… (Not that I would know… *cough*)

6 ounces bittersweet chocolate

12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (if you don’t have cream of tartar, try substituting some lemon juice)
3/4 teaspoon kosher salt
1 pound 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 (I usually skip this)

Melt the chocolate–either in microwave or with double boiler.

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. (If this process isn’t feasible, it will still turn out great if you skip it.)

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.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.