White Chocolate Buttercream #cake #frosting

White Chocolate Buttercream #cake #frosting

My buttercream recipes appear to be famous on here. I've had a couple of solicitations for a white chocolate form so not having any desire to leave you without the recipes you need, here it is! In the event that there's a kind of cake or buttercream that is not on here but rather you'd like to see, at that point let me know and I'll do my best to include it.

This white chocolate buttercream depends on milk chocolate buttercream, where equivalent amounts of spread and icing sugar are beaten together and afterward heaps of softened white chocolate is included. It gives you excellent smooth buttercream that is the ideal consistency for channeling.

When I use milk or dull chocolate I'm glad to liquefy my chocolate in a dish on the hob, however I locate that white chocolate is somewhat inconsistent and can without much of a stretch go somewhat grainy. The warmth over a bain marie is gentler. You could also utilize the microwave utilizing short blasts (20 seconds from the outset and after that 10 seconds, mixing in the middle of every one).

Use chocolate from the preparing walkway in the grocery store (it's less touchy than the chocolate from the sweet passageway). Ensure you let your chocolate cool to room temperature before adding it to the margarine and sugar, else it'll soften the flatter and you'll end with runny buttercream.

Also try our recipe Perfect Vanilla Sheet Cake

White Chocolate Buttercream #cake #frosting

White chocolate buttercream, simple to make and ideal for funneling onto cupcakes, layer cakes, macarons or extraordinary festival cakes.


  • 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


  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.

Read more our recipe : Best Ever Vegan Brownie

For more detail : https://bit.ly/2GN2UDL

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