MAKES ABOUT 2¼ CUPS
The melted chocolate should be cooled to between 85 and 100 degrees before being added to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy.
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⅓ |
cup (2⅓ ounces) sugar |
|
2 |
large egg whites |
|
|
Pinch salt |
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12 |
tablespoons unsalted butter, cut into 12 pieces and softened (68 degrees) |
|
6 |
ounces bittersweet chocolate, melted and cooled |
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½ |
teaspoon vanilla extract |
1. Combine sugar, egg whites, and salt in bowl of stand mixer and set bowl over saucepan filled with 1 inch of barely simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees, 2 to 3 minutes.
2. Fit stand mixer with whisk and beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping down beater and sides of bowl with rubber spatula as necessary.
TO MAKE AHEAD: Frosting can be made up to 1 day in advance and refrigerated in airtight container. When ready to frost, warm frosting briefly in microwave until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.