Vanilla White Chocolate Buttercream

1. 1

   Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.

2. 2

   Remove from heat, and keep warm.

3. 3

   Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water.

4. 4

   Whisk until sugar has dissolved and mixture reaches 110 degrees.

5. 5

   Attach bowl to mixer fitted with the whisk attachment.

6. 6

   Beat on high speed until fluffy and completely cool.

7. 7

   Switch to the paddle attachment.

8. 8

   On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition.

9. 9

   Beat in chocolate.

10. 10

    Raise speed to high, and beat until smooth, about 5 minutes.

11. 11

    Beat on low speed to eliminate air bubbles.

12. 12

    Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.