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White Chocolate Buttercream:

  • 1 ½ cup unsalted butter room temp, 315g
  • 4 ½ cups confectioners sugar 648g
  • 1 cup white chocolate chips melted and cooled, 168g
  • 1 tbsp sugar
  • 1 cup raspberries
  • 1 tbsp lemon juice
  • 1 tbsp vanilla
  • 1/4 tsp salt
  • 1 tbsp lemon zest

    1. In a small saucepan over medium low heat combine raspberries, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill. 

    2. In a stand mixer fitted with a paddle attachment, cream the butter.
    3. Add confectioners sugar and salt. Beat until creamy.

    4. Add in melted and cooled white chocolate. Mix until incorporated and smooth

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