white chocolate buttercream
MAKES ABOUT 5 CUPS
- 3 egg whites
- 4 ounces good-quality white chocolate (see Baker’s Note)
- 1 cup sugar
- ¼ cup water
- 3 sticks (12 ounces) unsalted butter, at room temperature
- Put the egg whites in the bowl of an electric mixer and set the mixer up for use. Melt the white chocolate about halfway in a double boiler over simmering water. Remove from the heat, stir until smooth, and set aside to cool.
- Combine the sugar and water in a small heavy saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
- Immediately start beating the egg whites on medium-low speed. Slowly add the syrup in a thin stream, taking care not to hit the beaters. Continue to whip until the mixture is body temperature and a stiff meringue has formed.
- Reduce the speed to low and add the butter 2 to 3 tablespoons at a time. When all of the butter is incorporated, beat on medium speed until the frosting appears to curdle. Continue to whip, and it will suddenly come together. At this point, add the melted white chocolate and mix well.
- • The outer pod of the vanilla bean is extremely aromatic, even with most of the seeds removed. Some cooks like to tuck the pod into a jar of sugar. Let it stand for a week or more, and the aroma will permeate, giving you a batch of vanilla sugar that can be used for baking or for custards like crème brûlée.
- • The reason the white chocolate is melted only halfway over heat is that it scorches very easily. If you use a heavy bowl, the residual heat should melt the remaining chocolate when you whisk it. If there are any lumps remaining, place over simmering water for a few more minutes.