This white chocolate buttercream is a dream for any cake decorator or home baker. Its silky, mousse-like texture makes it ideal for frosting cakes or even using as a filling. Paired with a tangy fruit jam, it creates a perfectly balanced flavor profile. Not only does it taste amazing, but it also holds up beautifully when piped, making it a go-to for elegant decorations. Save this recipe and share it with anyone who loves baking, because this one is pure gold!
Why You’ll Love This Recipe
This buttercream is the perfect combination of rich, creamy white chocolate and light, airy texture. It’s not overly sweet, allowing the subtle flavor of the white chocolate to shine through. It’s versatile enough to be used as a frosting, filling, or even piped into intricate designs that hold their shape beautifully. Whether you’re topping a cake or using it as a filling, this buttercream adds a touch of luxury to any dessert.
Perfect Occasion
This white chocolate buttercream is ideal for special occasion cakes, birthday celebrations, or even as a decadent topping for cupcakes. It’s also perfect for when you need a frosting that works well for piping flowers, borders, or other detailed decorations. Whether you’re making a wedding cake or a simple layered cake for a family gathering, this buttercream is sure to impress.
Decoration Tips
For a classic look, pipe the buttercream into swirls or rosettes on cupcakes. For more intricate designs, use a star tip to create flowers or ruffles. You can also pair it with fresh berries or edible flowers to enhance the presentation. To achieve a smooth finish on cakes, use a bench scraper to spread and smooth the frosting evenly around the cake.
Ingredients:
- 90g pasteurized egg whites or 3 extra egg whites
- 180g granulated sugar
- 200g unsalted butter, at room temperature, cut into pieces
- 1 teaspoon vanilla extract
- 120g white chocolate, melted and cooled
Instructions:
- Heat the Egg Whites and Sugar: Place the egg whites and sugar in a small saucepan over low heat. Stir constantly until the sugar is fully dissolved. If you have a thermometer, aim for at least 32°C (90°F) to ensure the sugar has dissolved.
- Whip into a Meringue: Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the meringue has cooled to room temperature.
- Add the Butter: Once the meringue is cool, start adding the butter one piece at a time while the mixer is still running. Continue to beat on high speed until all the butter is incorporated, and the mixture becomes smooth and glossy, resembling mayonnaise.
- Incorporate the Flavor: Add the vanilla extract and melted (but cooled) white chocolate to the buttercream. Continue mixing on medium speed until everything is fully combined, and the buttercream is smooth and creamy.
- Smooth the Texture: If the buttercream seems a bit airy or has bubbles, beat it on low speed for a few minutes to remove any excess air, resulting in a velvety, smooth buttercream.
Storage Tip: This buttercream can be stored at room temperature if used immediately or refrigerated for later use. If refrigerating, let it come to room temperature before whipping it again for a few minutes to restore its smooth consistency.
Enjoy decorating your cakes and cupcakes with this luxurious buttercream!
