white chocolate buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
Ingredients
  • 3 ounces good white chocolate, coarsely chopped
  • ¾ cups sugar
  • 3 tbsp all purpose flour
  • ¾ cups whole milk
  • 3 tbsp heavy cream
  • 1½ sticks (12 tbsp) unsalted butter, soft but cool, cut into small pieces
  • ½ tsp pure vanilla extract
  • ½ tsp vanilla bean paste
  • pinch of salt
Instructions
  1. Using either a double boiler or a microwave, gently melt the white chocolate and set it aside to cool.
  2. In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream and cook over low to medium heat, whisking occasionally until the mixture begins to thicken then whisking constantly until it comes to a boil, about 20 minutes.
  3. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter a piece at a time; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  4. Check the white chocolate to be sure it is still smooth (if your kitchen is freezing like mine you may have to warm it a little until it is smooth again) Add the vanilla extract, vanilla bean paste, salt and melted white chocolate and continue mixing until combined.
  5. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is a spreadable consistency. If the frosting is too firm or if you find the white chocolate has given it a grainy texture, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. Beat with the mixer until smooth. Can be made 3 days in advance, bring to room temperature and rewhip before using.
Recipe by oh honey bakes at https://ohhoneybakes.com/coconut-lime-and-matcha-cake/