Not Too Sweet Chocolate Frosting

This not-too-sweet chocolate frosting recipe is the perfect hybrid between American buttercream and Swiss meringue buttercream! It's a dream to frost cakes, cupcakes, cookies, and macarons!

½ cup pasteurized egg whites from a carton, room temperature (120g)

3 ½ cups powdered sugar (454g or a 1 lb. box)

1 ½ cups or 3 sticks unsalted butter, room temperature (339g)

¾ cup dark or milk chocolate, melted and cooled (130g)

1 tsp vanilla extract or vanilla bean paste (4g)

½ tsp fine salt (3g)

Directions at chelsweets.com

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