Chocolate Seven-Minute Frosting
Time: 25 Minutes
Servings: 6 Cups
Ingredients
- 3 Large Egg Whites, room temperature
- 1 ½ C Sugar
- ¼ C Water
- 1 T Light Corn Syrup
- 2 tsp Pure Vanilla Extract
- ½ tsp Cream of Tartar
- ⅛ tsp Salt
- 3 oz Semi Sweet Chocolate, melted and cooled
Instructions
- Bring a few inches of water to a boil in a medium saucepan over medium-high heat.
- Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar, and salt in a large heatproof glass bowl.
- Set the bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water.
- Beat with a hand mixer on low speed until the sugar dissolves and the mixture begins to thicken, 1–2 minutes.
- Increase the speed to medium-high and beat until the frosting becomes thick, glossy, and forms stiff peaks—about 7 minutes.
- Remove the bowl from the saucepan and continue beating for 30 seconds until the frosting cools slightly.
- Pour in the cooled melted chocolate and beat until smooth, shiny, and fully combined.
- Use the frosting while slightly warm. It will firm into a soft shell as it cools.
(Do not refrigerate the frosted cake—this frosting may weep.)
Perfect for:
- Celebration Cupcakes
- Classic Layer Cake