Chocolate Icing Recipes
Chocolate Buttercream Icing5 egg whites 1 cup fruit sugar 2 cups unsalted butter, softened 1 ½ tsp vanilla 10 oz bittersweet chocolate melted and cooled Whisk egg whites with sugar and place over saucepan of boiling water continuing to whisk for about 2 minutes or until candy thermometer registers 110 F or finger can remain in mixture for 10 seconds. Beat at medium speed with electric mixer or heavy duty mixer with whisk attachment for 10 minutes or until very cool. Add butter, 1/4 C at a time for first two additions and ½ cup at a time for remaining additions beating until satiny and smooth. Beat in vanilla Beat in cooled chocolate on low speed, until no streaks remain.
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