I love cakes and cupcakes, more so than probably any other type of dessert, mainly because I’m obsessed with frosting. I’m an “I always want the corner piece” kinda girl. That being said, I’m very picky when it comes to frosting. Don’t get me wrong, I’ll eat almost any type of frosting because, well, because it’s frosting and it’s sweet and creamy. But if I really want to enjoy a frosting and think, “that’s some damn good frosting,” it must be smooth and silky with a full rich flavor. I’ve been on the quest for amazing frosting for some time. I’ve had trouble with butter frosting curdling and other attempts just didn’t have the top-notch texture and flavor I craved … until now. Thanks to the geniuses at America’s Test Kitchen I finally found a chocolate frosting recipe that is truly amazing. Not only is the texture spot on – silky and creamy – but it has a beautiful shiny quality as well. Get your baking shoes on and whip up some cupcakes or a buttery cake to coat with this creamy deliciousness!
- 1/3 cup sugar
- 2 large egg whites
- Pinch salt
- 12 tbsp. (1.5 sticks) unsalted butter, softened & cut into 12 pieces
- 6 ounces bittersweet chocolate, melted and cooled
- 1/2 tsp. vanilla extract
* Note on the chocolate temp – it should cool to between 85 and 100 degrees before adding to the frosting. Basically, it shouldn’t be warm to the touch. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip until creamy.
* Note on keeping – you can keep extra in the refrigerator in an airtight container, when ready to use, let soften and stir until creamy. Keep in mind this is a pretty “delicate” and soft frosting so I’m not sure how it would hold up if placed in warm temps, for say an afternoon picnic. I would suggest placing on top of ice if you want to serve outdoors.
- Combine the sugar, egg whites, and salt in the bowl of a standing mixer (if you don’t have one, just place in a large heat proof bowl), then place the bowl over a pan of simmering water. Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees, about 2 to 3 minutes.
- Using the whisk attachment (or beaters), beat the mixture on medium speed until it reaches the consistency of shaving cream and is slightly cooled, 1 to 2 minutes.
- Add the butter, one piece at a time until smooth and creamy. Once all the butter is added, add the cooled melted chocolate and the vanilla and mix until combined.
- Increase the speed to medium-high and beat until light, fluffy, and thoroughly combined. Scrap the sides with a spatula as needed. Frost, frost, frost, or just eat out of the bowl 🙂
Makes about 2.5 cups