White Chocolate Buttercream



White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

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White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

My buttercream recipes seem to be very popular on here. I’ve had a few requests for a white chocolate version so not wanting to leave you without the recipes you need, here it is! If there’s a flavour of cake or buttercream that’s not on here but you’d like to see, then let me know and I’ll do my best to add it.

This white chocolate buttercream is based on my yummy milk chocolate buttercream, where equal quantities of butter and icing sugar are beaten together and then lots of melted white chocolate is added. It gives you beautiful smooth buttercream that is the perfect consistency for piping.

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

Here’s a few tips for getting it just right…

  • Melt your chocolate over a bain marie (in a bowl over a pan of simmering water). When I use milk or dark chocolate I’m happy to melt my chocolate in a pan on the hob, but I find that white chocolate is a bit temperamental and can easily go a bit grainy. The heat over a bain marie is gentler. You could also use the microwave using short bursts (20 seconds at first and then 10 seconds, stirring in between each one).
  • Use chocolate from the baking aisle in the supermarket (it’s less temperamental than the chocolate from the sweet aisle).
  • Make sure you let your chocolate cool to room temperature before adding it to the butter and sugar, otherwise it’ll melt the butter and you’ll end up with runny buttercream.
  • You should find that your buttercream is the perfect consistency for piping. If it’s a little stiff then beat in a little milk (no more than 1 tsp at a time). If it’s a little too soft then pop it into the fridge for a few minutes to firm up slightly.

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

White Chocolate Buttercream

Active Time: 10 minutes

Total Time: 10 minutes

Makes enough icing for 12 cupcakes or to fill and coat a 2-layer 20cm round cake.

Here I’ve used this icing on my easy chocolate cupcakes, but it would go brilliantly on all sorts of cakes. Take a look at my mix-and-match cupcake creator to find all my recipes.

Ingredients

  • 250g unsalted butter (soft at room temperature)
  • 250g icing sugar
  • 200g white chocolate
  • A little milk (to get the buttercream to the right consistency, this may not be needed)

Method

  1. Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).
  2. Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
  3. Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.
  4. Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.
  5. Your buttercream is now ready to use.

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

Nutritional Information

Calories: 336 kcal (17%), Fat: 23.5g (34%), Saturated Fat: 14.7g (73%), Carbohydrates: 29.6g (11%), Sugar: 29.5g (33%), Fibre: 0.0g (0%), Protein: 1.4g (3%), Salt: 0.1g (1%)

This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Corn-Free
  • Egg-Free
  • Gluten-Free
  • Nut-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes.

3 Comments:

  1. This looks yummmm!! I love white cream especially on chocolate cake 🙂 Thanks for sharing

  2. Can this be made the day before and pipped? The next day

    • Charlotte Oates

      I’ve not tried it but buttercream will form a bit of a crust once it’s been made so I don’t think it would pipe well the next day. If you stored it in the fridge in an airtight bag and then let it come up to room temperature before piping it may work.

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