Caramelized White Chocolate Buttercream
 
Makes 4 cups
Ingredients
  • 3 (4-ounce) high-quality white chocolate baking bars, melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 2 tablespoons whole milk, room temperature
  • ¾ teaspoon vanilla extract
Instructions
  1. Preheat oven to 250°.
  2. In a cake pan, combine white chocolate and salt.
  3. Bake until golden, about 30 minutes, stirring every 10 minutes. (At times, white chocolate will look very dry and chalky, but keep stirring until smooth.) Scoop white chocolate into a medium bowl; let stand, stirring every 2 to 3 minutes, until cool.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 3 minutes. Add cooled white chocolate, beating well. Reduce mixer to low speed. Gradually add confectioners’ sugar, milk, and vanilla extract, beating until fluffy, 2 to 3 minutes. Use immediately.
Recipe by Victoria at https://victoriamag.com/chocolate-bergamot-layer-cake/