White Chocolate Buttercream
In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat paste
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Cooking tools:
- Microwave
- Mixing bowl
- Sifter
- Stand mixer
- Hand mixer
- Spatula
- Refrigerator
- Freezer
Ingredients
- 6 oz. white chocolate (or you may use candy melts)
- 4 oz. pasteurized egg whites
- 16 oz. powdered sugar
- 1 T. vanilla
- 1/8 tsp. lemon extract (may add more to taste)
- 1/4 tsp. salt (sea salt is my favorite)
- 1 1/2 lb. Butter (6 sticks of room temperature butter)
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