Winged White Chocolate Buttercream

By valerieb52

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Printed From https://www.cakecentral.com/recipe/7542/winged-white-chocolate-buttercream 2024-04-24

I made up this recipe trrying to make white chocolate buttercream for the first time for a cake for my daughter’s teacher and not having what I needed or enough time to get it! Make sure there is No fat in the bowl or on the whip. I use the mixer bowl for the double-boiler and the whip(whch I dipped in the in the boiling water just for insurance to remove any fat) to reduce the mess.

Winged White Chocolate Buttercream

Ingredients

1 1/4 cup sugar
7 whites (from large eggs)
1 # butter, room temp (finger press soft), unsalted
12 ounces white chocolate, chopped small and melted slowly. Let rest to room temp (not if you live in an igloo :0) !

Instructions

Create a double-boiler environment using the mixing bowl. Place the sugar in first to protect the whites from the enitial heat of the boiling water. Add the whites. Stay with the mixture the entire time because it heats quickly. Wisk constantly to keep the mixture’s temperature even. It is ready when you lightly touch it and it is very warm but not hot. You are just trying to melt the sugar and heat the whites.( You are not trying to make an omelet!) Immediately place the meringue on the mixer and turn to the highest possible speed. Let it whip until you have stiff peaks. Gradually add the butter. Let whip for about 4 minutes on high speed. Cut off the mixer for a few seconds and add all the chocolate at one time (I did this because I did not want the chocolate to splatter all over the bowl).Turn the mixer back on gradually increasing the speed to medium high and let it whip about 2 minutes. Turn the mixer to high and blend for about 1 minute or until smooth and fluffy. Enjoy !! (It will probably take less time to make this than it will to read this :0) ! valerieb52