The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.
Recipe information
Yield
Makes about 6 cups
Ingredients
Preparation
Step 1
Put the sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the mixture registers 160°F on an instant-read thermometer.
Step 2
Return the bowl to mixer; fit the mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and the mixture is cool, about 10 minutes.
Step 3
Switch to the paddle attachment. With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down the sides of the bowl as needed, until the mixture is smooth. Mix in the chocolate. Use immediately, or cover and refrigerate.
