A light and airy frosting that gets its “fluff” from a sweet meringue folded into a rich chocolate base. It’s less dense than a typical buttercream.
Author
Unknown
Recipe
Chocolate Base
| Measurements | Ingredients |
|---|---|
| 4 tablespoons | Butter, softened |
| 3/4 cup | Confectioners Sugar, sifted |
| 3 squares (3 oz) | Unsweetened Chocolate, melted and cooled |
| 1 teaspoon | Vanilla Extract |
| 1/2 teaspoon | Salt |
Meringue
| Measurements | Ingredients |
|---|---|
| 2 | Egg Whites |
| 3/4 cup | Confectioners Sugar, sifted |
Instructions
- Melt the unsweetened chocolate and set it aside to cool slightly.
- To make the chocolate base: In a bowl, cream the softened butter. Gradually add the first 3/4 cup of confectioners’ sugar and blend well. Stir in the cooled melted chocolate, vanilla, and salt.
- To make the meringue: In a separate, clean bowl, beat the egg whites until stiff peaks form. Gradually add the second 3/4 cup of confectioners’ sugar and continue beating until the meringue is thick and glossy.
- To combine: Gently fold the finished meringue into the chocolate base until no white streaks remain.
- Use immediately to frost the cake.
Note
This recipe makes enough frosting to cover the top and sides of a two-layer, 9-inch cake.
Warning
This recipe contains raw egg whites. For those with health concerns, consider using pasteurized egg whites.
