Use this decadent frosting to decorate our creepy Haunted-House Cake. Egg whites keep it light and fluffy and melted semisweet chocolate make every bite taste rich and decadent.

Martha Stewart Living, October 2008


Credit: Johnny Miller

Recipe Summary

Makes 12 cups


Ingredient Checklist


Instructions Checklist
  • Combine egg whites and sugar in the heatproof bowl of a standing mixer; set over a saucepan of simmering water, whisking (by hand) until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.

  • Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. 3. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until combined before adding more. Reduce speed to low; whisk in chocolate, then whisk over medium-high until well combined. Buttercream can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.


Reviews (3)

Rating: Unrated
This buttercream is very rich and tasty. It ends up looking and tasting like mousse, very fluffy. My girls LOVED it. Desolving the egg whites and sugar took a lot longer that indicated to get to 160 degrees but definitely worth it. It will harden when refrigerated and took several hours before I could remix it.
Rating: Unrated
Hi If the consistency is thin you might not have beat it enough.the frist time I made this buttercream i threw the whole thing to would not get tick enough,Then I tired again and beat it longer that was the trick.As for the chocolate anything that starts out white you will have a hard time getting it darker no matter what chocolate you use.
Rating: Unrated
Buttercream taste good but the consistency is thin compare to what Im used to work with. What can I do to make it stiffer and what chocolate can I use for a deeper darker color.