White Chocolate Buttercream Recipe
If you've been looking for a delicious white chocolate buttercream recipe, this is it. This is a combination of easy buttercream and white chocolate resulting in a super-smooth, super-delicious buttercream that's great for any application.
Ingredients
Ingredients
- 112 grams Pasturized liquid egg whites
- 3 tsp Créme bouquet optional flavoring
- 1/4 tsp Fine salt
- 1 lb Powdered sugar
- 1 tsp Vanilla extract
- 1 dash Lemon extract
- 6 oz White chocolate Good quality
- 1 1/2 lb Butter room temperature
Instructions
Instructions
Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined.
Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high.
Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
Whisk on medium-high for a few minutes, until light & fluffy and white in color.
Recipe Notes
I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub 1/4 cup cocoa for 1/4 cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!
What is Creme’ bouquet??
It’s a flavor like vanilla and almond mixed together 🙂
Does this frosting freeze well?
Yep! Easy peezy
can this frosting be used under fondant, and can it be used for cakes being displayed outdoors?
Yes it can be used under fondant, no cakes should be displayed outdoors if it’s above 80F unless it’s shaded and only for a very short period of time no matter what kind of buttercream you use.
My icing is pretty loose. Does it have to be refrigerated to be right consistency? If it should be icing consistency right now what can I do to save it?
It should be usable right after you make it, if it’s too loose you can chill it a little but if you’re not used to SMBC, it’s much softer than American buttercream and thats normal
Amended msg re Loose recipe. I need to mention I substituted shortening for 1/2 of butter as suggested by another user. I hope this wasn’t a huge mistake. HELP
This recipe was phenomenal! I think it is my favorite buttercream recipe ever!
I left out the créme bouquet and lemon extract and instead used 1 teaspoon of Princess Emulsion.
For the white chocolate, I used Green & Black’s Organic White Chocolate (comes in bars) and had zero issues with melting or mixing! I could not believe how white it whipped up, as the white chocolate was fairly yellow in color.
Pinning and trying this!! Thanks! Marie
Absolutely delicious – I used clear vanilla & the “dash” of lemon flavoring. Perfect compliment to chocolate cupcakes. Piped perfectly immediately after making.
if i have some small chocolate lumps is there anyway to correct this?
Unfortunately no, thats from the chocolate hitting the side of your bowl and solidifying before mixing in 🙁
Can I add high ratio shortening to make it a little stable ? About 4 oz?
I’ve never used liquid egg whites in a buttercream before. Are they safe to use without cooking? Also does the cake need to be refrigerated after being frosted to keep the eggs safe?
Yes of course, I wouldn’t suggest them if they where not safe to eat 🙂 They are already heat treated (pasteurized) and the sugar content in buttercream keeps the buttercream safe at room temperature but I keep my cakes chilled up until delivery just for easier transportation
Hi .. if i where to use fresh egg whites how can i pasteurized it .. thankz
To pasteurize them you put them over a bane marie and whisk until the sugar dissolves. This is the traditional way of making swiss meringue buttercream.
Hello can this recipe also work for cupcakes
Yes you can use any buttercream for cupcakes
I would like to use this for a Yule log, is it light enough? Also, I would like to make it now & freeze it for Christmas. If I freeze it & then thaw it later, and then frost the sponge, would that work?
Yes you could use this buttercream, you could also use the joconde recipe for the roll. Wrap in several layers of plastic wrap after frosting and then freeze. Make sure you defrost overnight in the fridge when you want to eat the cake so it doesn’t sweat too much.