Buttercream Frosting

Here is the recipe that I used on the cake for the party.  It is a great recipe and can be adapted to other flavors.  (NOTE - I used equal parts of Bittersweet and Semi-Sweet chocolate)

CHOCOLATE BUTTERCREAM

4 EGG WHITES

8 oz. of sugar

1/8 teaspoon of salt

12 oz. of cold butter cut in small pieces

4 oz. of semisweet chocolate  ( I would recommend 6 oz for a deep chocolate flavor.)

½ teaspoon of vanilla

1 teaspoon cold coffee

Melt the chocolate in a double boiler.  When it is melted add the coffee and vanilla.  Keep warm while you prepare the rest of the ingredients.

Keep the water in the double boiler or saucepan at about 140 – 145 degrees.  Put the egg whites in a glass bowl and add the sugar and salt.  Place the bowl over the water and whisk until the egg whites and sugar are incorporated.  Make sure that the egg mixture reaches 145 degree.  As soon as it does remove from the heat and place in the bowl of stand mixer.  Whip on medium speed until the mixture cools.  The bowl should be warm but not hot.  Add the butter a small amount at a time allowing each addition to be fully incorporated before adding the next.  Once all the butter is incorporated, slowly add the chocolate on low speed.  Stop as soon as the chocolate is added.  Use a hand spatula to finish the frosting.  Use at once!

If the frosting gets too warm put in the fridge for a few minutes. Once the cake is done refrigerate it until serving time.  Buttercream does not tolerate warm temperatures for long!