Ingredients for the Meringue mixture:
- 3 large Eggs
- 100 grams white Sugar
- 75 grams Butter
- 75 grams Vegetable shortening
Ingredients for the White Chocolate mixture:
- 150 grams White chocolate
- 150 grams Thickened/heavy/whipping cream
Instructions for the meringue:
Prepare a simmering water for a double boiler method. Combine the egg whites and sugar.
Whisk continuously till the mixture reaches 70°C with a candy thermometer.
If you don’t use thermometer like me, just make sure the sugar is completely dissolved in the egg whites.
Remove from the heat and whisk till it reaches stiff peaks.
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.
Combine the butter and shortening mixture with the meringue.
Instructions for the white chocolate:
Instruction sfor the White chocolate buttercream:
Add about 1/3 of the meringue to the chocolate mixture and mix them well.
Pour the mixture to the remaining meringue and mix them well again, then your buttercream is ready.