White-Chocolate Buttercream
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Martha Stewart's Wedding Cakes
- Yield Makes about 9 cups
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Ingredients
- 2 1/2 cups sugar
- 10 large egg whites
- 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
- 2 teaspoons pure vanilla extract
- 1 pound best-quality white chocolate, melted and cooled
Directions
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Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
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Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.
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Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. If not using immediately, refrigerate in an airtight container up to 3 days or freeze up to 1 month. Bring to room temperature before using; beat on low speed until smooth, about 3 minutes.
Recipe Reviews
Reviews (3)
Ideas from Real Weddings
Just now looking at this reccipe. I am needing it for a wedding cake ( RED VELVET ) this weekend. Will keep you posted on the results
I think this is a great recipe. I'm using it for a 4 inch tiered wedding cake. The first time we made it, however, we made a mistake. We used Godiva white chocolate chips. Chips are apparently not really white chocolate! Who knew! Tried it again with blocks of Baker's Chocolate and it was great.
to much butter