Swiss meringue buttercream
Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it's easily halved for smaller bakes
White chocolate ganache
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 680ml
Skip to ingredients
- 450g good-quality white chocolatefinely chopped
- 275ml double cream
Nutrition: Per serving (12)
- kcal313
- fat24g
- saturates15g
- carbs21g
- sugars21g
- fibre0g
- protein3g
- salt0.12g
Method
step 1
Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 1 min.
step 2
For the silkiest ganache, use a hand blender to blend the cream and chocolate from the centre of the bowl outwards. (Keep the blender submerged to avoid adding air to the mixture.) If you don’t have a hand blender, whisking from the centre will also work. If you still have lumps of chocolate, gently warm the ganache in the microwave in 5-second bursts, stirring between each until smooth. Leave to cool slightly before using (it should be a spreadable consistency). If it sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water. Will keep chilled for three days or in the freezer for up to a month.
