Ingredients for Ina Gartens Chocolate Buttercream Frosting
- Bittersweet Chocolate
- Semisweet Chocolate
- Egg White
- Granulated Sugar
- 1/2 teaspoon cream of tartar
- Kosher Salt
- Unsalted Butter
- Pure Vanilla Extract
- Instant Espresso Powder
- Dark Rum
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How to Make Ina Gartens Chocolate Buttercream Frosting
- Chop 8 ounces of semi-sweet chocolate and place it in a heat-proof bowl set over a pan of simmering water (double boiler).
- Stir until completely melted and smooth. Remove from heat and set aside to cool to room temperature.
- In the bowl of an electric mixer fitted with a whisk attachment, combine 3 large egg whites, 1 cup granulated sugar, 1/2 teaspoon cream of tartar, and a pinch of salt.
- Place the bowl of egg whites over the pan of simmering water (double boiler) and heat, whisking gently, until the egg whites are warm to the touch, about 5 minutes. Do not let the egg whites become hot.
- Return the bowl to the electric mixer and beat on high speed for 5-7 minutes, or until the meringue is glossy, cool, and forms stiff peaks.
- Gradually add 1 cup (2 sticks) of unsalted butter, one tablespoon at a time, while beating on medium speed. Scrape down the sides of the bowl as needed.
- Add the cooled melted chocolate, 1 teaspoon pure vanilla extract, 1/2 teaspoon instant espresso powder (optional), and 1 tablespoon dark rum (optional). Beat on medium speed for 1-2 minutes, or until the frosting is smooth and creamy. If the buttercream seems too soft, chill it in the refrigerator for 30 minutes before beating again.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
305g
Fat
577g
Carbs
34g
