White Chocolate Italian Meringue Buttercream
I often use this recipe in place of vanilla buttercream. The flavor is deeper, creamier, and just plain better than any ordinary “white” buttercream. You’re welcome!
Servings Prep Time
48 10
Cook Time
20
Servings Prep Time
48 10
Cook Time
20
Ingredients
Instructions
  1. Allow eggs and butter to come to room temperature. Separate the egg whites and place into the bowl of your stand mixer. Reserve the yolks for another recipe.
  2. Put the sugar into a tall, heavy-bottomed sauce pot. Add just enough water to make a sandy paste with the sugar. Wipe down any sugar crystals from the side of the pot with a pastry brush and some cold water.
  3. Heat the sugar and water on medium until it comes to a roiling boil. At this stage, place your candy thermometer into the boiling syrup. Turn your mixer on high and begin beating the egg whites. *Note: The syrup and egg whites should reach their desired stages at approximately the same time.
  4. While the egg whites are beating, continue cooking the syrup until the temperature reaches 238F. Your egg whites should be at the soft peak stage by this time. Turn off the heat.
  5. Turn your mixer speed down a bit to prevent splashing, and SLOWLY pour the boiling syrup in a steady stream between the beater and the side of the bowl. The hot syrup will pasteurize the egg whites for safe eating.
  6. Turn the mixer back up to high, and let it go until the meringue is cool when you touch the bowl.
  7. Cut up the butter into pat-sized pieces. Turn the mixer to low, and add the butter. Mix on low until buttercream is no longer a soupy, splashy mess. Turn the mixer back up to medium high, and let it goooooooo until everything is emulsified. If it looks like soupy scrambled eggs, I promise, it’s not ruined. Keep going!
  8. While the mixer is going, place the chocolate and cream into a microwave safe bowl and heat gently until melted. Whisk to combine. Let it cool a bit so it won’t melt your buttercream. *Note: Nuke at **30 second intervals** so the chocolate doesn’t scorch!
  9. When the ganache is cool but still pourable, add it to the buttercream. Mix on medium. Pause once or twice to scrape down the sides of the bowl to ensure even distribution of ganache-y goodness.
  10. Add a tsp of vanilla if you’re feeling extra fancy.
  11. Eat it by the spoonful. (No judgement, here!) Just remember to save some for your cake.