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Heat Stable White Chocolate Buttercream

Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. This is stable buttercream and holds up to heat the longest.

– Heat Stable White Chocolate Buttercream –

Ingredients for the meringue mixture: 

  • 3 large Egg whites 
  • 100 gams White sugar 
  • 75 grams Butter 
  • 75 grams Vegetable shortening 

Ingredients for the white chocolate mixture: 

  • 150 grams White chocolate 
  • 150 grams Thickened/heavy/whi[pping cream 

Instructions for the meringue: 

  1. Prepare a simmering water for a double boiler method.
  2. Combine the egg whites and sugar.
  3. Whisk continuously till the mixture reaches 70°C with a candy thermometer.
  4. If you don’t use thermometer like me, just make sure the sugar is completely dissolved in the egg whites.
  5. Remove from the heat and whisk till it reaches stiff peaks. 
  6. In a separate bowl, whisk the butter till fluffy then add the shortening and keep whisking till the mixture becomes light in color and creamy.
  7. Combine the butter and shortening mixture with the meringue. 

Instructions for the white chocolate: 

  1. Combine the cream and chocolate in a bowl and heat up in the microwave for 30 seconds and mix well.
  2. You can also do the double boiler method to melt the chocolate. 

Instructions for the White chocolate buttercream: 

  1. Add about 1/3 of the meringue to the chocolate mixture and mix them well.
  2. Pour the mixture to the remaining meringue and mix them well again, then your buttercream is ready.  

Notes 

  • If you live in a very humid area, replace the butter with vegetable shortening. 
  • In the fridge, in a sealed container, buttercream can be stored for up to two weeks and up to two months in the freezer. 
  • Buttercream becomes hard from the fridge, so let it sit at room temperature and whisk it till becomes smooth again. 

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