| Here's one from the CHOCOLATE notesfile. Its for a tart, so you may
want to make a couple batches (don't know if you can double a recipe
like this)
White chocolate buttercream:
4 oz. white chocolate, coarsely chopped
8 tbsp. unsalted butter, softened
1/4 c. superfine sugar
2 large eggs, at room temp.
1/2 tsp. vanilla
In the top of a double boiler over hot, not simmering water, melt the
white chocolate, stirring constantly until smooth. Remove the top part of
the double boiler from the bottom and cool the chocolate 5 to 10 min.,
until tepid.
In a medium bowl, using a hand-held electric mixer set at medium speed,
beat the butter and sugar for 1 to 2 min., until creamy. Gradually mix in
the white chocolate. Add the eggs one at a time, beating well after each
addition until light and fluffy. Beat in the vanilla.
Debbie
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| Rose Levy Bernbaum's excellent book "The Cake Bible" gives several
recipes for white chocolate buttercream which are wonderful, but
are also fairly complex. I use a standard buttercream recipe to
which melted chocolate is added, but I substitute an equal portion
of melted white chocolate for the dark. This works everytime.
One hint: the microwave works exceptionally well for melting
chocolate. A double boiler may cause the chocolate to seize up
and be unusable. Just put the chocolate, broken in to small pieces,
in a dry, plastic bowl and heat uncovered at the medium to medium-high
temperature setting. Cook for 1 minute at a time, stirring after
each minute until melted. Should take 4 minutes or so for 6oz.
Be careful not to let the spoon touch anything else but the chocolate
or it could seize on you.
Good luck!
Sue
|
| Gee, Sue (.-1), have you used the microwave for white chocolate? I
don't like the microwave for any chocolate, but white chocolate is
especially tricky to melt, and tends to clump and become almost
crystalline in the microwave. Perhaps it depends on your microwave. I
certainly don't recommend it if you have a compact microwave like mine.
Susan
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