Chocolate Meringue Buttercream
enough for 9-inch, 2-layer cake
- 1 cup Domino® Granulated Sugar
- 4 large egg whites, room temperature
- 1 cup (2 sticks) butter, softened
- 3 ounces (3 squares) semisweet chocolate, melted
In top of double boiler over simmering warm water, beat sugar and egg whites; stir constantly until candy thermometer reads 140°F; maintain 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; continue beating 5 minutes longer. When chocolate is about 105°F (lukewarm), stir into buttercream.
Frost cooled cake.