Chocolate Buttercream Recipe
This recipe will give you enough buttercream icing to decorate * One 20cm (8") cake. To give one filling layer, coat the sides and top and pipe 12 rosettes. There should also be enough to piped a small border around the base of the cake if you would like to. * 24 medium sized Cupcakes.
This recipe requires melted chocolate. If you need help to do this click on my how to melt chocolate page for three different ways to melt chocolate along with important tips.
Ingredients.
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1 cup (220g) caster sugar
3 egg whites
300g unsalted butter, room temperature and chopped
1/2 teaspoon vanilla extract
200g dark chocolate, melted
Method.
1. Place the sugar and the egg whites in a heat proof bowl. Place over a pan of simmering water. The base of the bowl should not be touching the water. 2. Whisk until the sugar has dissolved. You can tell if the sugar is dissolved by rubbing a little of the mix betwen your fingers. If you can feel the sugar crystal keep whisking. Remember to scrape the sides of the bowl down. 3. Transfer the mix to a large mixing bowl and beat on high for approximately 10 minutes. You can stop beating when the mix is cool. Scrape down a couple of times to stop build up on the sides of the bowl. The buttercream at this stage will be thick and pure white a bit like meringue. 4. The mix must be cool otherwise it will melt the butter as you add it. 5. Add the butter one piece at a time beat until smooth between each addition. This step should take at least 6 minutes. Dont worry if the mix looks as if it may curdle, it will come together in the end. 6. Once the butter has been added mix through the vanilla and melted chocolate. Warning the chocolate must also be cool otherwise it will melt the buttercream and this is not something you want to happen - believe me! 7. Mix until well combined. Scrape the bowl down to make sure.

This buttercream stores well in the refrigerator and makes