White chocolate buttercream
- Helena Busiakiewicz
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Makes enough for 12 cupcakes
Easy
Prep: 20 mins
Cook: 5 mins
plus cooling
A star rating of 5 out of 5.3 ratingsRate
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Make this buttercream to use as a filling and topping for your favourite cakes and bakes. Vanilla extract helps boost the white chocolate flavour
Egg-free
Gluten-free
Nut-free
Vegetarian
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Chocolate buttercream icing
A star rating of 4.3 out of 5.77 ratings
Buttercream icing
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Swiss meringue buttercream
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Helena's tips for the perfect white chocolate buttercream:
- I always let the melted white chocolate cool until it's just warm before beating it into the buttercream. If it's too hot, it can melt the butter and leave the icing too soft.
- Good-quality white chocolate really makes a difference here. I find it gives the buttercream a smoother texture and a richer flavour than cheaper alternatives.
- If I'd like to change the flavour, I'll add a little vanilla extract, finely grated orange zest or a pinch of freeze-dried raspberry powder. They all balance really well with the sweetness of the white chocolate.
- This buttercream is ideal for making ahead. Just keep it in the fridge for up to a day, then bring it back to room temperature and give it a quick whisk before using to restore its light, fluffy texture.
- I love using this buttercream to decorate cupcakes, sandwich cakes or celebration bakes. For an extra-special finish, I'll decorate with white chocolate curls, fresh berries or a sprinkle of edible dried flowers.
Ingredients
Nutrition
Units:
MetricUS
-
225g white chocolate
-
275g unsalted butter
softened
-
275g icing sugar
sifted
-
1 tsp vanilla extract
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Nutrition: Per serving
- kcal363
- fat25g
- saturates15g
- carbs33g
- sugars33g
- fibre0g
- protein2g
- salt0.06g
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Method
-
step 1
Melt the white chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water), or in the microwave in short bursts. Leave to cool.
-
step 2
Put the butter in the bowl of a stand mixer and beat on high speed for 3-4 mins until pale and creamy. Or, do this in a large bowl using an electric whisk. With the motor running on low speed, drizzle in the cooled melted white chocolate, then turn the speed up slightly and whip until combined. Add the icing sugar in three additions until you have a creamy buttercream, then whisk in the vanilla extract and a small pinch of salt. If you like, switch to the paddle attachment and beat on low speed for 3-4 mins to knock out any air bubbles – this results in a smooth buttercream that is good for piping.
Helena Busiakiewicz
Helena oversees all the recipe testing for the Good Food magazine and website as well writing and developing her own. A trained chef, she's worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist. Helena likes getting people cooking and interested in food through her recipes and passion for seasonal ingredients. Discover more of Helena's recipes
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A star rating of 5 out of 5.3 ratings
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