My recipes tend to favor egg yolks for their wonderful flavor and emulsifying ability to make mixtures smooth and even. But I do have some really special recipes requiring egg white. I almost forgot this favorite one as when I think of chocolate buttercream my mind leaps immediately to dark intense ganache. Classic Egg White Chocolate Buttercream is a recipe I created for the Cake Bible twenty-five years ago. It is smooth and creamy, with a milk chocolate color, but packs a strong chocolate flavor. This is because uncooked egg whites produce a softer buttercream so more chocolate can be added without it becoming too stiff! This is one of the easiest buttercreams to make, but as the egg whites are not cooked it is best to use pasteurized egg whites such as Safest Choice.
Classic Egg White Chocolate Buttercream
Makes: 3-3/4 cups/35 ounces/1 kilogram (enough to fill and frost two 9 by 1-inch layers)
* your favorite bittersweet chocolate (56 to 63 percent cacao solids):
284 grams/10 ounces , melted and cooled til no longer warm to the touch but still fluid
* unsalted butter, (65˚ to 75˚F/19˚ to 23˚C):
4 sticks/ 454 grams
* 4 large egg whites (room temperature):
120 grams/1/2 cup (118 ml)
* sugar, preferably superfine
200 grams/1 cup
1) In a mixing bowl or the bowl of a stand mixer fitted with the whisk beater, beat the egg whites until soft peaks form when the beater is raised.
2) Gradually beat int he sugar until stiff peaks form when the beater is raised slowly.
3) Beat in the butter by the tablespoon. If the mixture looks slightly curdled, increase the speed a little and beat until smooth before continuing to add more butter.
4) Add the melted and cooled chocolate all at once and beat until smooth and uniform in color.
Store: 6 hours room temperature, 1 week refrigerated, 8 months frozen.
If refrigerated, allow it to come to room temperature before rebeating to prevent curdling.