White Chocolate buttercream

About the White Chocolate cream:

All the cream must be previously done by the Host. It is necessary to have 2 spare recipes for each class. The cream can be prepared up to 1 week ahead the class, stored in airtight containers, the cream can be stored up 2 weeks in the fridge or freezer and thawed the day before the class.

Important: All the batches of buttercream must be at room temperature the days of the classess.

It is also necessary to have the ingredients for 1/2 recipe to start each class with a demonstration for the students.

Ingredients

• 1kg Compound White Chocolate 34% Fat Content Minimmum.
• 150g Heavy Cream 35% Fat Content
• 150g Vegetal Cream ( whip topping / vegetal chantilly )
• 100g Unsalted Butter – soft

Important: For the Painting Class, use 150g vegetal cream instead of heavy cream.

Method

1. In a medium bowl mix the chocolates with the creams and melt in the microwave in intervals of 60 seconds, mixing to incorporate until the chocolate has completely melted and there are no lumps visible. Use a hand blender to mix the ingredients and disolve any chocolate lumps.
2. Pour the mixtyure into the bowl of a stand mixer fitted with the flat beater and beat on the lowest speed during 10 minutes or until the bowl has cooled down.
3. Add the butter and beat 15 more minuted until the mixture becomes smooth, white and fluffy.