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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.