WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPES

Steps:

• Over a bain marie, whisk the egg whites with the two cups of sugar and honey. It is important to make sure that the water is not touching the bowl where you are whisking the mixture, you don’t want to cook your eggs by mistake. When the sugar is completely dissolved, take the mixture off the heat and place it in a shallow container. Let it chill in the refrigerator for at least 10 minutes before using it.
• You can do this step using the microwave instead: in a microwave safe bowl, whisk your egg whites, honey and sugar really well. Heat for 20 seconds and stir the mixture. Repeat 6 times or until the sugar is completely dissolved. It is important to stir the syrup after every 20 seconds of heat. When ready, place it in a shallow container and let it chill in the refrigerator for 10 minutes before using.
• Take another bowl and beat the butter, you can do this either with an electric mixer or by hand using a whisk. You need your butter to be pale and creamy.
• Add the melted White Chocolate into the creamy butter. You can melt your chocolate using the double boiler method or using the melting chocolate in the microwave method: heat the chocolate for 20 seconds and stir, repeat until the chocolate is completely melted.
• Add half of the cooled egg whites and sugar mixture into the pale butter. Beat the frosting for 1 minute, pour the remaining half and the milk; keep mixing for another 1-2 minutes until light and fluffy.
• Your white chocolate Swiss meringue buttercream is ready to use! Pipe it or spread it on your favorite pastry - try it as a topping to a fruit smoothie.

Steps:

• Put the sugar, egg whites and salt in a large clean bowl set over a pot of barely simmering water. Cook, stirring, until the sugar dissolves and the mixture reads 72°C on a thermometer. Transfer to a bowl/stand mixer bowl and whisk with an electric mixer on medium until thick, glossy and completely cool.
• Whisk in the butter, 2 cubes at a time, incorporating each addition into the meringue before adding the next. Continue until all the butter is added. The mixture will look curdled at first, but keep whisking and it will come back together. Increase the mixer speed to high and whisk for 2 minutes more. Add both cooled chocolates, then whisk again until combined. Set aside at room temperature until ready to ice your cake or cupcakes.