White chocolate buttercream
Makes enough for 12 cupcakes
Easy
Prep:
Cook:
plus cooling
Make this buttercream to use as a filling and topping for your favourite cakes and bakes. Vanilla extract helps boost the white chocolate flavour
Skip to ingredients
Showing items 1 to 3 of 6
- 225g white chocolate
- 275g unsalted buttersoftened
- 275g icing sugarsifted
- 1 tsp vanilla extract
Nutrition: Per serving
- kcal363
- fat25g
- saturates15g
- carbs33g
- sugars33g
- fibre0g
- protein2g
- salt0.06g
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.
