White Chocolate Buttercream
User Reviews
5
White Chocolate Buttercream
Description
The recipe begins by melting chopped white chocolate gently in the microwave in short bursts, stirring between intervals until smooth and fully melted. It must cool to room temperature without any warmth before combining with butter to avoid melting the butter and causing a greasy texture.
Softened unsalted butter is whipped until creamy and fluffy, then cooled white chocolate is added gradually with low mixer speed to blend smoothly. Powdered sugar is sifted in slowly with periodic scraping to ensure an even mix without lumps. Vanilla extract and a small amount of salt enhance the flavor.
Heavy cream is added last in small amounts, with beating speed increasing gradually to incorporate air and achieve the desired fluffy consistency. The resulting buttercream is rich yet light enough to pipe or spread easily on cakes and cupcakes, providing a gentle white chocolate sweetness without overpowering.
Using premium white chocolate chips or bars influences texture and flavor; high quality brands like Ghirardelli are recommended. Unsalted butter is preferred to control saltiness, but salted butter may be used if the added salt in the recipe is omitted.
Ingredients
- 6 oz white chocolate chopped into small pieces
- 1 cup butter softened to room temperature (but not so soft that it’s melty/greasy, unsalted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 Tablespoons heavy cream
Instructions
- Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
- Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
- While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
- With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
- Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
- Sprinkle in salt and vanilla extract and stir well.
- With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
- Pipe or spread frosting onto prepared, cooled baked goods.
Notes
- Use high-quality white chocolate chips or bars for best flavor and texture.
- Ensure white chocolate is cooled to room temperature before mixing to avoid curdling.
- Prefer unsalted butter to control salt levels; omit added salt if using salted butter.
- Beat the buttercream gradually to incorporate air and achieve smooth, fluffy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 47mg | 16% |
| Sodium | 40mg | 2% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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