Ingredients
– 8 ounces fresh egg whites
– 16 ounces granulated sugar
– 24 ounces unsalted butter, softened to room temperature
– 4 ounces chocolate or cocoa powder, melted and cooled to 90 degrees Fahrenheit
– ½ teaspoon salt
– 2 teaspoons vanilla extract
Instructions
1-Add egg whites and sugar to the bowl, whisking occasionally until the mixture reaches 110 degrees Fahrenheit and the sugar dissolves completely.
2-Transfer the bowl to a stand mixer and whip at high speed until very stiff peaks form; cool the meringue by placing a large bag of ice under the bowl.
3-Reduce the mixer speed to low and slowly add softened butter in small chunks, followed by salt, then whip on high until light and fluffy.
4-Add the cooled melted chocolate and vanilla extract while mixing on low, then whip again until smooth and creamy.
5-For vegan options, swap egg whites with aquafaba and use plant-based butter, following the same whipping steps to keep the texture perfect.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Use fresh egg whites without yolk to maintain meringue volume.
🧈 Keep butter close to room temperature to avoid curdling.
🌡️ If buttercream curdles, gently warm mixture or chill and re-whip to restore texture.
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting, Dessert
- Method: Whipping, Heating
Nutrition
- Serving Size: 2 ounces
- Calories: 118
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg