Nutrition Facts

Serving Size 122 g

(Approx. 12 Servings)

Amount Per Serving

Calories	610	Calories From Fat	460

% Daily Value*

Total Fat 52 g	80%

Saturated Fat 33 g	165%

Trans Fat 2.0 g

Cholesterol 125 mg	42%

Sodium 400 mg	17%

Total Carbohydrate 37 g	12%

Dietary Fiber 0 g	0%

Sugars 36 g

Protein	3 g

Vitamin A 30%	•	Iron 0%

Vitamin C 0%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

White Chocolate & Almond Italian Buttercream Icing

Prep Time

45 minutes

Cook Time

4 minutes

Total Time

49 minutes

Serves

12 People

Ingredients

Recipe makes 12 Servings

1 1/2 Lb salted butter, room temperature

4 egg whites, room temperature

1/2 Tsp cream of tartar

1 1/2 cup(s) granulated sugar

1/2 cup(s) water

1 Tsp almond extract

8 Oz white chocolate chips, melted

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Instructions

Crack eggs and seperate whites from yolks. Discard yolks and transfer the whites to a mixing bowl with cream of tartar and meringue powder. Set aside to allow whites to come up to room temperature.

Place room temperature butter in the bowl of a mixer and whip until light and fluffy.Transfer the butter from the mixture to a regular bowl and clean the whip attachment and bowl with hot soapy water, then dry with clean towel.

Combine the water and sugar together in a small saucepan over medium flame. Stir until sugar is dissolved then bring to a rapid boil, about 2 to 3 minutes. Once the sugar reaches 240 (soft ball stage) Remove from heat.

Immediately start whipping the whites along with the cream of tartar. Once the whites reach medium peaks, slowly pour in the sugar syrup in a steady stream while continuing to whip.

Beat just until the whites become glossy and smooth.

Continue to whip the mixture on low speed until it reaches room temperature, about 75 degrees. (This is important so the butter doesn't melt when added.)

Once the meringue is at room temp, swap the whip attachment for the paddle. Turn the mixer to medium speed and add in the whipped butter 2 tbsp. at a time, making sure it is completely incorporated between each addition. Continue until all butter is gone. Scrape bowl periodically. Its ok if the mixture breaks and deflates a bit. this is normal.

Place white chocolate in a microwave safe bowl, heat in 25 second intervals until melted.

With mixer still on medium speed, add in the melted white chocolate and then the almond extract. Continue to mix until incorporated. Use Buttercream with a few hours or store in fridge.

Chef's Notes: Tips to prevent broken buttercream: make sure everything is room temperature during mixing and increase mixer speed for a few minutes.