White Chocolate Buttercream
Makes 5 cups
  • 1 cup (164 grams) white chocolate melting wafers*
  • ¾ cup (173 grams) unsalted butter, softened
  • 5 cups (720 grams) confectioners’ sugar
  • ⅓ cup heavy whipping cream
  1. In a large microwave-safe bowl, microwave white chocolate on high for 1 minute. Let stand for 15 minutes. Stir until smooth.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and melted white chocolate at medium speed until combined. Add confectioners’ sugar, 1 cup (144 grams) at a time, alternately with cream, beating until smooth after each addition.
*We used Ghirardelli Chocolate White Melting Wafers.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/six-layer-sticky-toffee-pudding-cake/