Hoffman Media


White Chocolate Buttercream

White Chocolate Cake

Makes 2¾ cups

¾ cup butter, softened
4 cups confectioners’ sugar
¼ cup plus 3 tablespoons heavy whipping cream
½ teaspoon vanilla extract
¼ teaspoon salt
1 (4-ounce) white chocolate baking bar, such as Ghirardelli, melted

• In a large bowl, combine butter, confectioners’ sugar, cream, vanilla extract, and salt. Beat at low speed with an electric mixer until combined. Increase speed to high, and beat until fluffy and creamy. Add melted white chocolate, beating until incorporated.
• Use immediately, or store in an airtight container in the refrigerator for up to a day. (Let come to room temperature before using. Beat buttercream at medium speed with an electric mixer for 1 minute before using.)

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