Martha Stewart's Chocolate Buttercream Recipe

Ingredients

Makes 2 1/2 cups

• 3/4 cup sugar
• 3 large egg whites
• 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
• 3 ounces semisweet chocolate, melted and cooled

Directions

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

from Martha Stewart