White Chocolate Swiss Meringue Buttercream
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 150 ml (roughly ⅔ cup) egg whites
  • 1¼ cup granulated sugar
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 oz white chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • yellow gel food coloring (optional)
  1. Add water to a small saucepan and heat on medium until the water is at a simmer.
  2. Place the egg whites and sugar in a heatproof bowl and place over the saucepan, ensuring the water and steam does not go into the bowl.
  3. Constantly beat the egg whites and sugar until it is frothy and white. Continue to beat until the sugar has dissolved.
  4. Remove the bowl from the saucepan and beat the egg whites until they reach glossy peaks.
  5. Add the butter one tablespoon at a time, beating each tablespoon of butter into the meringue mixture before adding more butter. The mixture may start to separate. Keep beating and the mixture will come back together.
  6. Continue to beat the frosting while also pouring in the white chocolate in one single batch. Swiftly beat the white chocolate so it doesn't cool and harden into chips in the frosting.
  7. Add in the vanilla and salt and stir in until well combined.
  8. Separate a small portion of the frosting and add a few drops of coloring and mixing well
Recipe adapted from the Layeredcookbook
Recipe by A Cookie Named Desire at https://cookienameddesire.com/vanilla-malt-cake-recipe/