WHITE CHOCOLATE BUTTERCREAM ICING

White Chocolate Buttercream Icing image

Make and share this White Chocolate Buttercream Icing recipe from Food.com.

Provided by Shandibear

Categories Dessert

Time 10m

Yield 1 Batch of frosting

Number Of Ingredients 8

Previous Next

Ingredients

8 1/4 cups sugar
2 1/4 cups water
3/4 cup light corn syrup
18 egg whites, room temperature
6 cups unsalted butter, room temperature
6 tablespoons unsalted butter, room temperature
4 1/2 teaspoons pure vanilla extract
32 ounces imported white chocolate, chopped (such as Tobler or Lindt)

Steps:

Combine 2 cups sugar, 3/4 cup water and 1/4 cup corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234 to 240 degrees F(soft ball stage).
Meanwhile, using a heavy-duty electric mixer, beat 6 egg whites with 3/4 cup sugar in large bowl until soft peaks form. Beat in hot syrup in slow steady stream. Beat on medium speed until egg white mixture cools to room temperature, about 20 minutes.
Cream 2 cups plus 2 tablespoons (4 1/2 sticks) butter in medium bowl until light and fluffy. Gradually beat into egg white mixture (mixture may appear curdled). Continue beating until smooth, light and fluffy.
Place 2/3 pound chocolate in top of double broiler over barely simmering water. Turn off heat and stir until chocolate melts. Cool slightly. Using low speed, gradually beat chocolate into buttercream. Mix in 1 1/2 teasps vanilla. Transfer to large bowl.
Repeat process 2 more times with remaining ingredients. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before beating slightly to restore mixture.).
Makes enough to frost and decorate a 6", 9" and 12", three tier wedding cake.

Nutrition Facts : Calories 22739.2, Fat 1466.5, SaturatedFat 919.5, Cholesterol 3238.5, Sodium 2132.7, Carbohydrate 2391.1, Sugar 2260.5, Protein 130.3