Solution: Leftover Egg Whites

This frosting was the best solution to using up eggs whites I had leftover from making ice cream. I am very excited about my new KitchenAid Ice Cream Attachment. I think the thing I enjoy the most about it is that I can store it in my freezer and not take up any valuable space in my pantry and its ever expanding kitchen gadgetry. I made the Vanilla Ice Cream #2 recipe from “The Ultimate Ice Cream Book.” This was the most luscious vanilla ice cream I have ever made. How can you go wrong with a recipe that calls for 7 egg yolks? Then those whites! I couldn’t just throw them away and I can’t stand white omelets, so…
Italian Meringue Chocolate Buttercream Frosting
1/2 cup egg whites, from about 3-4 eggs
1 cup sugar
1 1/4 pound sweet cream butter, cut into 20 pieces
4-8 ounce bittersweet or dark chocolate, melted
In a double boiler over simmering water beat egg whites and sugar on medium speed using a hand mixer. Beat until an instant thermometer reaches 160ºF. Remove from heat and beat on high speed until stiff peaks form, then lower speed to medium and beat until almost room temperature. Add butter one piece at a time while beating on medium speed to incorporate. Then add melted chocolate and beat until smooth. Store in an air tight container in the refrigerator until ready to use. Prior to use, bring frosting to room temperature. Once the item (cake, cupcakes, husband) is frosted it will have to be stored in a cool place.
A good thing to adorn with this abrosia of all frostings is on a decadent chocolate cake (doctored up cake mix) with layers of ganache (Alton Brown’s recipe).

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