Let’s talk about cake frosting for a moment.

First, is it frosting or icing? If you grew up in my house, it was most definitely icing. Does anyone know what the difference is?

In any event, there are lots of ways to make frosting. Classic American buttercream is sweet and nostalgic, and will bring you back to childhood birthday parties. Cream cheese frosting is rich and tangy. And Swiss meringue buttercream frosting is light and delicate.

You may have already seen my recipe for the vanilla version of this frosting. That is delicious and very versatile, but sometimes only chocolate will do.

Whether you ice or frost your cake with this, I hope you love it!

Makes: About 4 cups

Ingredients:

• 8oz dark or bittersweet chocolate
• 4 egg whites
• 1 cup sugar
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 tsp vanilla extract

Directions:

1. Melt the chocolate and let it come down to room temperature (see note)
2. Place egg whites (4), sugar (1 cup) and salt (1/2 tsp) in either the top of a double boiler or in a bowl placed over a pot
3. Put water in the bottom of the double boiler (or pot) – you want enough that it comes close to the top of the double boiler or bowl but doesn’t touch it
4. Bring the water to a simmer, then put the top of the double boiler or the bowl with the egg mixture over the simmering water
5. Whisk the egg mixture constantly until it has reached 160 degrees F (if you don’t have a thermometer, whisk until the sugar granules have fully dissolved – don’t overcook unless you are a fan of sweet scrambled eggs)
6. Remove egg mixture from heat and, while still warm, pour into the bowl of a stand mixer
7. Beat on medium-high for about 7-10 minutes, until you have reached “stiff peak” stage (see note)
8. Once stiff peak stage is reached, make sure the mixture has cooled to room temperature
9. Cut butter into 1/2 inch (1.5cm) cubes and add butter one cube at a time, mixing constantly
10. Continuing to mix, add the melted and cooled chocolate slowly
11. Add vanilla (1 tsp) and mix
12. If the mixture seems to split a bit, don’t panic, just keep mixing and it will come back together, if you are still having trouble put it in the fridge for a few minutes to cool down and then go back to mixing

Notes:

• There are loads of ways of melting chocolate, just use whatever method works best for you. You could use a double boiler, the microwave (just make sure to stir every 15-30 seconds and go slow), or there is the tried and true leaving it in the car on a hot day.
• It is really important that there not be any traces of fat in the egg mixture when you are beating it to the stiff peaks stage. This means you must be careful not to get any yolks in the egg whites and that the mixer must be clean. Otherwise, you will mix for 100 years and never get to the stiff peaks stage.
• What is the stiff peaks stage? It means that the egg whites have formed a thick foam that holds its shape. If you use a spoon or the whisk to pull them up into points (or “peaks”) they should stay pointy and not slump over. It can take a while to get to the stiff peaks stage, sometimes up to 10 minutes.
• This frosting will last in your fridge for a few days if you want to make it ahead of time. You will just have to let it come back up to room temperature and possibly whisk it a little to get it back to a spreadable consistency.