White Chocolate Buttercream

TODD COLEMAN

Silken white chocolate buttercream is an essential icing in any baker's arsenal. This one starts with a base of Swiss meringue, wherein egg whites and sugar are mixed in a bain marie until they reach 140º. They're then whipped to fluffy peaks and flavored accordingly. Use this icing to frost a summery Lemon Curd Layer Cake.

Ingredients

³⁄₄ cup sugar
3 egg whites
20 tbsp. unsalted butter, softened
2 oz. white chocolate, melted and cooled
1 tsp. vanilla extract
¹⁄₈ tsp. kosher salt

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Instructions

Step 1

Place sugar and egg whites in the bowl of a stand mixer and set it over a saucepan of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer. Remove bowl from saucepan and place on stand mixer fitted with a whisk; beat on high speed until meringue is cooled and stiff peaks form. Replace whisk with paddle and add softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla, and salt.

Place sugar and egg whites in the bowl of a stand mixer and set it over a saucepan of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer. Remove bowl from saucepan and place on stand mixer fitted with a whisk; beat on high speed until meringue is cooled and stiff peaks form. Replace whisk with paddle and add softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla, and salt.