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White Chocolate Buttercream Icing Recipe

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This recipe for White Chocolate Buttercream Icing is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 oz quality white chocolate, finely chopped 1 1/2 cup whipping pasturized egg whites 1 3/4 cup + 3 Tbs sugar 2 1/4 cup unsalted butter (4 1/2 sticks) soft and cut in 1 inch pieces
Directions:
Directions:
1. Melt choc in a heatproof bowl set over a pot of simmering water, stirring. Remove from heat, and keep warm.
2. Put egg whites and sugar into heatproof bowl and using a mixer, set over simmering water. Whisk until sugar dissolves and mix reads 110 degrees on candy therm. Beat on high speed, until fluffy and completely cool.
3. Over med-low speed, add butter 2 pieces at a time beating to mix well, Continue with the rest of the butter. Beat in the chocolate. Raise speed to high, beat smooth or about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in air tight container up to 3 days or frozen one month. Bring to room temp beating on low speed until smooth.
Number Of Servings:
Number Of Servings:
1 large cake
Personal Notes:
Personal Notes:
Martha Stewart

 

 

 

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