Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.
Yields: about 2 1/4 cups
Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla
Directions:
Mount 2-3 Tablespoon of the frosting on the center of each cupcake
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.
Yields: about 2 1/4 cups
Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla
Directions:
- In a bowl melt the chocolate and set aside.
- Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
- Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
- Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
- Add the butter, one piece at a time and beat until smooth and creamy.
- Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
- If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.
Mount 2-3 Tablespoon of the frosting on the center of each cupcake
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