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.
Ingredients
- 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
Instructions
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.
Recipe Notes
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.
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