1 ½ cups unsalted butter, cubed (room temperature)
4 ounces dark chocolate (melted, cooled)
1 teaspoon vanilla extract
Instructions
1. In a medium saucepan, combine water, sugar, and corn syrup.
Stir to combine until sugar is dissolved and do not stir from this
point forward. Insert a candy thermometer and cook on med-high.
Place egg whites and cream of tartar into the bowl of a stand mixer.
When the sugar syrup reaches 225F, start whipping egg whites until
they reach soft peaks (3-4 minutes).
2. When the sugar syrup reaches 240F, remove from heat, turn
mixer to medium and very slowly pour in the sugar syrup into the
whites in a thin stream. Be careful as it will be hot! Turn the mixer
to med-high and whip until thick, glossy (7-8 minutes). Add vanilla
and whip until fluff has cooled.
For the Chocolate Frosting-
1. Place egg whites and sugar into the bowl of a stand mixer, whisk
until combined. Place bowl over a pan of simmering water to create
a double-boiler. Whisking constantly, heat the egg mixture until it
registers 160 degrees on a candy thermometer. Carefully transfer
the bowl onto the stand mixer.
2. Using the whisk attachment, beat the egg white mixture on high
speed for 8 to 10 minutes until the bowl is no longer warm to the
touch and the meringue is fluffy, glossy and holds a stiff peak.
Switch to the paddle attachment. With the mixer on low, slowly add
cubed butter and mix until incorporated. Add vanilla, chocolate and
whip on medium-high until silky and smooth, about 3 to 5 minutes.
Originally Submitted
1/2/2017
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