Source: Martha Stewart Weddings, Spring 2008
- 10 large egg whites
- 2 1/2 cups granulated sugar
- 4 cups (8 sticks) unsalted butter, room temperature
- 16 ounces white chocolate, melted and kept warm; or, 24 ounces semi-sweet chocolate, melted and kept warm
Combine egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 5 minutes.
Attach bowl to a mixer with the whisk attachment. Beat on high speed until cooled and thickened, about 10 minutes. Reduce speed to medium. Add butter, 1 tablespoon at a time. Reduce speed to low. Beat in white or semi-sweet chocolate, occasionally scraping down the sides and bottom of the bowl.
Raise speed to medium-high. Beat until well combined.