Recipe: White Chocolate Swiss Meringue Buttercream

 This recipe came about because my daughter requested white chocolate ganache on a cake, but then wanted piping. Ganache is very difficult to pipe. So, it's time for a compromise.

White Chocolate Swiss Meringue Buttercream
4 egg whites
1 cup (200g) sugar
1 cup (250g) butter
A dash of salt
200g of white chocolate, melted and cooled


Whisk together egg whites and sugar in a heat-safe bowl (metal or glass). 


Heat the egg mixture over a double boiler until egg whites and sugar are completely combined and mixture feels hot to the touch. Remove from heat. Allow to cool briefly. 


Beat with a mixer until meringue is light and fluffy and room temperature. 


Beat in butter a tablespoon at a time until completely incorporated. Add salt. 


Continue to beat mixture until you reach buttercream consistency. Usually around 5 minutes. 


Beat in melted white chocolate. 


This is a great alternative to white chocolate ganache as it's not as heavy as ganache, but still retains the flavor of the white chocolate. And it is actually possible to pipe. 







 Watch us make this delicious recipe on our YouTube channel here: https://youtu.be/hu0pqBE6EIo
Schaut zu wie wir dieses leckere Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/LEDXT7R1umM

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