1 cup plus 2 tablespoons superfine or granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoon s pure vanilla extract
Pinch of salt
Add To Shopping List
Let's Make It
Set a saucepan with about 2 inches of water over medium heat and bring to a simmer (not boil). Add chopped chocolate to a large, heat safe bowl and set over saucepan with simmering water. Stir gently just until melted. Remove chocolate from heat and set aside.
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla, salt and melted chocolate, mix well. If it looks like it's curdling again keep mixing until smooth. If it looks to soupy sit in refrigerator for 5-10 minutes, then continue until it looks smooth. You can also add a wide variety of flavorings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.