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Silky, chocolatey buttercream icing.
1. Combine eggs, sugar, vanilla, salt in the bowl of a standing mixer; place bowl over a pan of simmering water. Whisking gently and constantly, heat mixture until thin and foamy and registers 160 degrees F on an instant-read thermometer.
2. Beat egg mixture on medium-high speed with the whisk attachment until light and airy. Cool to room temperature then add slightly softened butter, one piece at a time.
3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.
4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.
Makes enough to ice 12 large cupcakes or two-layered 9-inch round cakes
Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting the cake.
Note: Frosted cake should be covered and refrigerated. Take the cake out 30 to 45 minutes to bring it to room temperature before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!