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...