Friday, October 3, 2008

Eggology Egg White Recipe of the Day: Chocolate Frosting

Not that this is a meal in and of itself, but who can resist eating just a little bit of homemade chocolate frosting? Yum, as Rachel Ray would say. Now that it's October, the month of Halloween, which leads us rapidly into the holidays, this homemade recipe for chocolate frosting is something to keep handy at all times, for all those special occasions. Yum. Yum. Yum.

Ultimate Chocolate Frosting


4 ounces semisweet chocolate
3/4 cup Eggology egg whites at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (or try substituting lemon juice)
3/4 teaspoon kosher salt
1 pound unsalted butter at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum (optional)


Melt the chocolate–either in microwave or with double boiler.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.

Place the bowl of Eggology egg whites over the pan of simmering water and heat the Eggology egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.

How about some champagne cupcakes to go with the chocolate frosting? Find lots of dessert recipes from Eggology here.

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