Buttercream

For her 10th birthday, G asked for a three-tier chocolate cake with chocolate frosting and fresh strawberries. Not wanting to disappoint, I concocted an elaborate plan to make this confection completely from scratch. By the time Thursday rolled around, however, I was still cake-less. With the party looming I decided to scrap my original (and completely unrealistic) plan and call in the big guns - the grocery store bakery. The bakery lady seemed a bit confused as to why I would order an unfrosted cake, but I felt at peace as I walked out of the store with my prize - a 7 inch cake round, a 4 inch cake round, and a jumbo cupcake.

I like cake. But let's face it, cake is simply a medium for frosting delivery.  Now that I had a platform it was time to make the good stuff - buttercream. Real buttercream is a delicious juxtaposition of rich and creamy, light and fluffy.

Chocolate Buttercream

adapted from Ina Garten

Makes approximately 4 cups

Note - This recipe contains uncooked egg whites. You can replace them with 1/4 cup plus 2 T of pasteurized egg whites.

1/2 pound bittersweet chocolate, chopped

6 ounces semisweet chocolate, chopped

3 egg whites at room temperature

3/4 cup of granulated sugar

1/8 tsp cream of tarter

1/4 tsp kosher salt

3/4 pound unsalted butter at room temperature

1 1/2 tsp vanilla extract

1 tsp instant coffee powder dissolved in 1/2 tsp water

Place the chocolate in a heat proof bowl over a pan of simmering water. Stir until melted, remove from heat, and set aside to cool.

In the work bowl of an electric mixer combine the egg whites, cream of tarter, and salt.  Place the bowl over the pan of simmering water and heat the mixture for about 5 minutes.  Return the bowl to the mixer fitted with a whisk attachment and whisk on high for 5 minutes or until the meringue hold a stiff peak.  You can test for stiff peaks by turning the mixer off, removing the whisk attachment and dipping it in the meringue.  When you turn the whisk upright the meringue should be glossy and hold its shape.

Reduce the mixer speed to medium and add the butter a tablespoon at a time waiting until each piece disappears before adding the next.

After all the butter has been added, scrape down the bowl and add the melted chocolate, vanilla, and instant coffee. Beat on medium for two more minutes stopping halfway through to scape down the bowl.

If you have leftover frosting place it an an airtight container and freeze. When ready to use, thaw in the refrigerator overnight. Bring to room temperature then beat on medium speed until fluffy.  Chances are you won't have any leftover since you'll take the bowl to your bedroom and lock the door only to emerge an hour later with a clean bowl and bits of frosting in your hair. Not that I have any personal experience with that...