An Ode to buttercream

I find myself thinking about frosting and those things covered with frosting more often than I should.  To say I am a sweets addict is an understatement, I don't just have a sweet tooth, I have sweet teeth.  Every square inch of my body craves sweet delicious things, and since Jenn introduced me to Swiss butter cream, I have been a frosting fiend.

I recently made a chocolate cake for my mother in law, Sandra's birthday. 
Recipe here: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html
By far, the BEST chocolate cake I have ever made, although I had a ton of issues getting it out of the darn pan- another story for later.

Anyway, this amazing chocolate cake, needed some amazing chocolate frosting:

Chocolate Raspberry Swiss Butter cream

4 ounces egg whites- most of the time this is about 4 large eggs
1 cup sugar
1/4 tsp cream of tartar

Over a double boiler, or what the french refer to as a "bain marie", I say bain in my ass, whisk the sugar, egg whites and cream of tartar until all of the sugar has dissolved and the mixture is fluffy and gorgeous.

Then add this mixture to you mixer, and mix on high until you start getting some glossy volume:

This is where the fun begins.  At this point, I add 1 tsp of raspberry extract and 2 ounces of COOLED, melted bittersweet chocolate.  Making sure it's cooled is very important here, don't get lazy. Then it's time for the last magical step:




It's not called butter cream for nothing.

You want to drop in 2 sticks of room temperature butter, while the mixture is running, by the tablespoon and do it slowly.  Once the butter has been added, continue beating at high speed for about 3 to 5 minutes.  You may start to think that it is never going to get thick enough to be frosting, but as soon as that thought leaves your head, you will see the mixture almost start to look curdled.  Continue beating and voila!

Just remember you made this for a cake, try not to eat the whole batch out of the bowl.

-Jenny