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Ina Garten's Chocolate Buttercream Frosting Recipe

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This recipe for Ina Garten's Chocolate Buttercream Frosting is from Molly's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces bittersweet chocolate
8 ounces semisweet chocolate
1/2 Cup egg whites (About 3 extra-large eggs) at room temperature
1 Cup granulated sugar
1 Pinch cream of tartar
1/2 tsp. salt
1 Pound unsalted butter at room temperature
2 tsp. vanilla
2 tsp. instant espresso powder dissolved in 1 tsp. water
2 Tablespoons dark rum (optional)
Directions:
Directions:
Chop the chocolates and melt in a bowl over simmering water, until smooth.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of a mixer, Heat the egg white mixture over simmering water until they are warm to the touch, about 5 minutes.

Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak. Add the butter, one tablespoon at a time, while beating on medium speed.

Scrape down the bowl and add the chocolate, vanilla, espresso, and rum, and mix for 1 minute or until the chocolate is completely blended in.

If buttercream is too soft, allow it to cool more and beat it again.
Personal Notes:
Personal Notes:
I wrote next to this recipe, "Best Chocolate Frosting EVER!" It is divine, but be careful giving it to small children. Not so much for the rum, but that espresso may cause problems later on!

 

 

 

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