white chocolate buttercream

Caprial Pence and Melissa Carey

2 cups half and half

1 egg yolk

3 tbsp. cornstarch

1 pound unsalted butter, at room temperature

3/4 cup sugar

1/8 tsp. salt

2 tbsp. vanilla extract

6 oz. white chocolate, finely chopped

Place the half and half, egg yolk and cornstarch in a saucepan and whisk until smooth.  Cook over medium high heat, stirring constantly, until it comes to a boil and is very thick. (It’s thick enough when you can see the bottom of the pan as you stir.) Strain the mixture (pastry cream) into a bowl. Mix in the white chocolate and stir until melted. Refrigerate until cool, at least 30 minutes.

Place the butter and sugar in the mixer bowl. Using paddle attachment, beat on high speed until very light, fluffy and white, at least 10 minutes. Add the salt and mix well. With the mixer on low speed, slowly add the cold pastry cream and mix until smooth. Add the vanilla and mix well.

This makes enough to fill and frost one 9″ layer cake.

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