I adapted this gem from my time working at Waterbar. The most amazing thing about this recipe is its versatility. You can swap out the orange for any other flavor: Coffee, Coconut, your favorite spices… Anything that can be infused into cream and pairs well with chocolate will work! The yield is quite large, but it doesn’t seem to scale down well. You could easily fill two 10″ round cakes with what it makes, so I just use what I need and eat the rest with a spoon… For like, a week.
Be sure not to overcook the anglaise, or you’ll end up with unsalvageable, soupy, scrambled eggs!
Another super versatile staple in my recipe box, this buttercream is is what “white” buttercream SHOULD taste like! (Ya know… In my totally unbiased opinion.) Print Recipe White Chocolate Italian Meringue Buttercream I often use this recipe in place of… Continue Reading →