White-Chocolate and Chocolate Buttercreams

Layering both white chocolate and chocolate buttercreams between tiers of Rich Chocolate Cake provide an element of deliciousness and graphic interest that makes our Marble Cake stand out.

  • Yield: Makes 12 cups

Source: Martha Stewart Weddings, Spring 2008

Ingredients

  • 10 large egg whites
  • 2 1/2 cups granulated sugar
  • 4 cups (8 sticks) unsalted butter, room temperature
  • 16 ounces white chocolate, melted and kept warm; or, 24 ounces semi-sweet chocolate, melted and kept warm

Directions

  1. Combine egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 5 minutes.

  2. Attach bowl to a mixer with the whisk attachment. Beat on high speed until cooled and thickened, about 10 minutes. Reduce speed to medium. Add butter, 1 tablespoon at a time. Reduce speed to low. Beat in white or semi-sweet chocolate, occasionally scraping down the sides and bottom of the bowl.

  3. Raise speed to medium-high. Beat until well combined.

Cook's Notes

Refrigerate in an airtight container for up to 3 days. Before using, bring to room temperature, and beat on low speed until smooth.

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