White Chocolate Buttercream

In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles.

This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.

You can watch my YouTube video on how to make this icing here:

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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White Chocolate Buttercream

White Chocolate Buttercream my Ultimate Favorite!

Course

Icings

Cuisine

Icings

Servings

Ingredients

• 6 oz. white chocolate or you may use candy melts
• 4 oz. pasteurized egg whites
• 16 oz. powdered sugar
• 1 T. vanilla
• 1/8 tsp. lemon extract may add more to taste
• 1/4 tsp. salt sea salt is my favorite
• 1.5 lb. Butter 6 sticks of room temperature butter

Course Icings Cuisine Icings Servings Ingredients 6 oz. white chocolate or you may use candy melts 4 oz. pasteurized egg whites 16 oz. powdered sugar 1 T. vanilla 1/8 tsp. lemon extract may add more to taste 1/4 tsp. salt sea salt is my favorite 1.5 lb. Butter 6 sticks of room temperature butter

Instructions

1. In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles. This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.

Recipe Notes

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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