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Chocolate Buttercream

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Serving Info :
Makes enough for 9-inch two-layer cake
Cooking Time :
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Description :
A Fluffy, Rich Filling or Frosting for Cake
Ingredients :
  • 1 cup C&H Pure Cane Granulated Sugar
  • 4 egg whites (large), room temperature
  • 1 cup butter (2 sticks), softened
  • 3 oz. chocolate, semisweet, melted (3 squares)
Directions :
  1. In top of double boiler over simmering warm water, beat sugar and egg whites; stir constantly until thermometer reads 140 degrees, maintaining that temperature for 4 minutes. Remove from heat and beat with hand mixer until stiff and glossy peaks form. Working very quickly to prevent lumps, beat butter, 1 stick at a time, into egg mixture and continue beating 5 minutes longer. When chocolate is about 105°F (lukewarm), stir into buttercream.