Chocolate Meringue Frosting

"This is an excellent creamy, easy to spread, icing. The flavor is wonderful, not too rich or too sweet; just melt in your mouth goodness. Definitely whip your egg whites to stiff peaks. Recipe lack..." See mores the instruction of when to add the vanilla, but be sure to add it. The description indicated there would be flecks of chocolate but since the receipe directs you to melt all the choclate I'm not sure how you obtain this. I guess you could grate some in afterwards--it might make the icing even better, if that's possible. Just what I was looking for. Thank you!"

"I haven't tried this recipe yet but I plan to. If you are having trouble with the butter separating, you need to keep beating it. The coldness of the butter determines how long you need to mix it fo..." See morer. If you are ever to make italian buttercream, you have to mix it for at least 10 minutes on high, during which it separates, and yes, does look like cottage cheese. Eventually it comes together. Next time try to not have your butter so cold."

"i used maybe a tablespoon of the butter and it turned out like I was hoping. reminds me of the frosting I used to make when i was a kid. i can't find the recipe now, but i used a double boiler, cream ..." See moreof tarter and egg whites. no butter. and so, although i didn't use the boiler or the c.o.t, it turned out fairly similar. i added grated chocolate instead of melting all that. worked great. just a nice frosting for a rich chocolate cake, not too sweet or buttery, which was what i was going for."