White Chocolate Buttercream
Smooth white chocolate buttercream made with melted premium white chocolate, unsalted butter, powdered sugar, a little cream, vanilla and salt.
Servings: 4 servings
Ingredients
Ingredients
- ?8 ouces 225 gpremium white chocolate baking bar
- ?1 cup 225 gunsalted buttersoftened to room temperature, 2 sticks in total
- ?2 cups 250 gpowdered sugar
- ?1-2 tablespoons 15 mlheavy whipping creamdouble cream in the UK
- ?1 teaspoon 5 mlpure vanilla extract
- ??teaspoonsalt
Instructions
Instructions
- Break the white chocolate into pieces and place in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then continue melting in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Do not overheat.
- Let the melted chocolate cool until it is no longer warm to the touch but still pourable (cool enough that it will not melt the butter when combined).
- In a mixing bowl, beat the softened unsalted butter with a hand mixer until smooth and creamy, about 1 minute. Scrape down the bowl as needed.
- Pour the slightly cooled melted chocolate into the butter and mix on low speed until the chocolate and butter are fully combined and uniform in color. Scrape the bowl and beaters as needed.
- With the mixer on low, gradually add the powdered sugar a little at a time until incorporated and no dry pockets remain.
- Add the heavy whipping cream (1–2 tablespoons), the vanilla extract (1 teaspoon), and the salt (use the amount shown in the ingredient list). Increase the mixer speed and whip until the buttercream is smooth, light, and fluffy.
Equipment
- Electric Hand mixer or Stand mixer
Notes
This recipe makes 4 cups of frosting, which is enough to frost 16-24 cupcakes depending on how generously they are frosted. It’s also enough to cover one 9×13 inch cake, a two layer 8 or 9 inch cake.
Make sure that you start with room-temperature butterfor the best results. Do not attempt to make this with cold butter as it won’t mix properly with the sugar and will curdle and separate.
Use high-quality white chocolate bars. White chocolate chips don’t melt very well, and might affect the texture of the frosting. If you want use chocolate chips, I recommend going for a premium brand like Ghirardelli.
To avoid air bubbles from forming, avoid using the whisk attachment and use a flat paddle attachment instead.
Scrape down the bowlas needed to make sure that your frosting is well blended.
Make sure that you start with room-temperature butterfor the best results. Do not attempt to make this with cold butter as it won’t mix properly with the sugar and will curdle and separate.
Use high-quality white chocolate bars. White chocolate chips don’t melt very well, and might affect the texture of the frosting. If you want use chocolate chips, I recommend going for a premium brand like Ghirardelli.
To avoid air bubbles from forming, avoid using the whisk attachment and use a flat paddle attachment instead.
Scrape down the bowlas needed to make sure that your frosting is well blended.