Boiled Chocolate Frosting
A rich and creamy chocolate frosting made with a boiled sugar syrup base. This recipe combines the classic White Mountain Cream frosting with the addition of melted chocolate for a decadent finish.
Ingredients
- 1.5 cups Granulated Sugar
- 0.5 cup Water
- 3 Egg Whites (Large eggs)
- 0.125 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1.5 ounces Unsweetened Chocolate (About 1.5 squares)
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Instructions
- 1In a saucepan, combine the sugar and water. Stir over medium heat until the sugar dissolves. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage (235-240°F or 112-115°C) on a candy thermometer. This will take approximately 8-10 minutes.
- 2While the syrup is cooking, melt the unsweetened chocolate in a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.
- 3In a large bowl, beat the egg whites with salt until stiff peaks form.
- 4Slowly pour the hot sugar syrup into the beaten egg whites in a thin stream, while continuing to beat on high speed. Continue beating until the mixture is thick, glossy, and cooled (about 5-7 minutes).
- 5Add the slightly cooled melted chocolate and vanilla extract to the frosting. Beat until well combined and smooth.
- 6Use immediately to frost cakes, cupcakes, or other desserts.
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