White Chocolate Buttercream
White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons, biscuits or special celebration cakes.
Servings 12 servings
- 250 g unsalted butter soft at room temperature
- 250 g icing sugar
- 200 g white chocolate
- A little milk to get the buttercream to the right consistency, this may not be needed
Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).
Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
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.
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.
Your buttercream is now ready to use.
This recipe 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.
Calories: 320kcal | Carbohydrates: 30g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 17mg | Potassium: 52mg | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 38mg