The Baker's Hotline

May 30, 2019 at 11:49am

Hi Nikki! For a chocolate version, we'd suggest melting 2 ounces of chocolate (any more than this and the frosting can't hold it) and then cool it back down to about room temperature so it doesn't melt your meringue. After you've added the butter, then you can add in your cooled chocolate. Happy baking! Morgan@KAF
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