Ina Gartens Chocolate Buttercream Frosting

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb bittersweet chocolate
• 12 ounces semisweet chocolate
• 3/4 cup egg , at room temperature (4 to 5 extra-large eggs)
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon kosher salt
• 1 1/2 lbs 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)

Recipe

• 1 chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. stir until melted and set aside until cooled to room temperature.
• 2 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 egg whites over the pan of simmering water and heat the 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.
• 3 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 inches if the buttercream seems very soft, allow it to cool, and beat it again.