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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Servings: 6 cups
Calories: 1271kcal
Ingredients
Ingredients
- 4 oz Pasturized liquid egg whites
- 3 teaspoon Créme bouquet optional flavoring
- ¼ teaspoon Fine salt
- 16 oz Powdered sugar
- 1 teaspoon Vanilla extract
- 1 dash Lemon extract
- 6 oz White chocolate Good quality
- 24 oz 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.
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 ¼ cup cocoa for ¼ 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!
Nutrition
Calories: 1271kcal | Carbohydrates: 92g | Protein: 4g | Fat: 101g | Saturated Fat: 63g | Cholesterol: 249mg | Sodium: 964mg | Potassium: 138mg | Sugar: 90g | Vitamin A: 2840IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
Pat Houghton says
What size cake would this quantity cover including layers?
The Sugar Geek Show says
one 8" round cake with filling and frosting the outside but it also depends on how liberal or stingy you are with your frosting
Ann says
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?
The Sugar Geek Show says
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.
Patrick S says
Hello can this recipe also work for cupcakes
The Sugar Geek Show says
Yes you can use any buttercream for cupcakes
Shanshan says
Hi .. if i where to use fresh egg whites how can i pasteurized it .. thankz
The Sugar Geek Show says
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.
Marlena says
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?
The Sugar Geek Show says
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
Shani says
Can I add high ratio shortening to make it a little stable ? About 4 oz?
cecilia c says
if i have some small chocolate lumps is there anyway to correct this?
The Sugar Geek Show says
Unfortunately no, thats from the chocolate hitting the side of your bowl and solidifying before mixing in 🙁
Ginger Hackney says
Absolutely delicious - I used clear vanilla & the “dash” of lemon flavoring. Perfect compliment to chocolate cupcakes. Piped perfectly immediately after making.
margs says
Clear Vanilla is not real vanilla, It is imitation vanilla... just so everyone knows that it is not real vanilla.
Marie says
Pinning and trying this!! Thanks! Marie
Jennifer says
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.
Sharon says
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
Sharon says
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?
The Sugar Geek Show says
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
Roxanne says
can this frosting be used under fondant, and can it be used for cakes being displayed outdoors?
The Sugar Geek Show says
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.
Georgiana Reed says
Does this frosting freeze well?
The Sugar Geek Show says
Yep! Easy peezy
Terryann B says
What is Creme’ bouquet??
The Sugar Geek Show says
It's a flavor like vanilla and almond mixed together 🙂