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Buttery Chocolate Frosting
From The Good Housekeeping Illustrated Cookbook

Note: Begin 20 minutes ahead


1 cup egg whites (7 or 8 egg whites)
1 cup sugar
1/2 teaspoon rum extract
1-3/4 cups butter
3/4 cup cocoa


1. In heavy, 1-quart saucepan over medium heat, heat whites, sugar and rum extract until sugar is dissolved, about 2 minutes, stirring constantly (over-heating will cause egg whites to coagulate).

2. In large bowl with mixer at medium speed, beat butter until light and fluffy, about 4 minutes (if butter becomes too warm, frosting will separate).

3. Gradually beat egg-white mixture into butter; beat in cocoa. At high speed, beat until the mixture is light and fluffy, about 2 minutes.

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