Chocolate Meringue Buttercream
A Fluffy, Rich Filling or Frosting for Cake
- 1 cup - Domino® Granulated Sugar
- 4 - egg whites (large), room temperature
- 1 cup - butter (2 sticks), softened
- 3 oz. - semi-sweet chocolate (3 squares), melted
In top of double boiler over simmering warm water, beat sugar and egg whites; stir constantly until candy 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 in small pieces, into egg mixture and continue beating 5 minutes longer. When chocolate is about 105°F (lukewarm), stir into buttercream.
Makes enough for 9-inch, two-layer cake.