I personally hate frosting. As a kid, I remember scraping the stuff off of cake as my friends would ask for the dreaded "corner piece" or the "frosting flower". Yuck! I think part of my aversion was the texture was greasy and Vasaline like.
But in my baking extravaganza this weekend, I for the first time had a frosting I could spread on toast and even use a spoon and eat it straight up. Thank you Ina Garten for the base recipe! I made some slight tweaks.
Chocolate Buttercream Frosting
1 pound Bittersweet Chocolate
12 ounces Milk Chocolate
*Melt in microwave safe bowl - cool to room temp*
5 egg whites
1 1/2 Cups White Sugar
1/4 tsp Cream of Tartar
*In the mixing bowl for your electric mixer, whisk over simmering water and heat the egg whites until they are warm. 5 minutes.
*Return bowl to the mixer with the whisk attachment. Beat on high speed for 5 minutes until you get stiff peaks.
1 1/2 POUNDs Butter - Yes...that's right 6 Sticks of Butter! at room temp
Add the butter 1 Tblsp at a time to the meringue. DO NOT take short cuts and just plop all the butter in. You will get a big blob of butter and egg whites. NOT pretty.
After all the butter is incorporated, add:
1 Tblsp Vanilla Extract
3 tsp Espresso Powder dissolved in 1 tsp water
and Cooled melted chocolate
Whisk with mixer until all is incorporated and fluffy. Scrape down bowl occasionally.
TA DA! Chocolate Buttercream! This will make enough frosting to cover a baby elephant.
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