Equipment
stand mixer
Ingredients
- 12 ounces powdered sugar about 3 cups whisked
- 3 ounces pasteurized egg whites* about 3 egg whites
- ⅓ cup cocoa
- 1 teaspoon vanilla
- 1 teaspoon espresso optional
- 12 ounces butter about 1½ cups, at room temperature and cut into 1 inch chunks.
Instructions
- In a large stand mixing bowl, combine powdered sugar, egg whites, cocoa, vanilla, and espresso (if using). Mix on low for 1 minute, scrape sides of the bowl. Mix on medium speed for about 5 minutes until light.
- On low speed, gradually add the butter in chunks until incorporated. The mixture will appear curdled.
- Continue to mix at high speed for about 5 minutes. If it continues to look curdled, take about ¼ cup of the mixture out and heat in the microwave, then add it back into the frosting.
- Continue to mix on high until fluffy. Try not to over-mix. If you do so, put the mixture and bowl in the freezer for about 15 minutes, then mix a short time until desired consistency to pipe or spread.
Notes
- This recipe will frost 12 cupcakes or a small cake.
- *Pasteurized egg whites are treated so they are safe to eat while raw egg whites are not considered safe to eat.
Nutrition
Calories: 324kcal | Carbohydrates: 30g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 59mg | Fiber: 1g | Sugar: 28g | Vitamin A: 708IU | Calcium: 11mg | Iron: 0.4mg