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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!
Kez says
Hi Liz,
I'm going to make this frosting with the white mud as a filling and cover. If I want to colour it, would I have to use oil based colours because of the chocolate? Also, when telling clients about this flavour, would I just say, white chocolate, or is more a buttery flavour.
thanks
The Sugar Geek Show says
You can use regular food coloring and it's a vanilla flavor
Gabrielle Connell says
If I use 1/2 lb of Spectrum to replace 1/2 lb of the Butter will that help Stablize it for a covered area outside? It'll be about 82-85. It'll only be a filling. I'm just not sure if I just want straight Ganache because it'll have fresh fruit. Thank you
The Sugar Geek Show says
Sorry, not sure what spectrum is? Shortening I assume. You can replace all the butter with shortening if you like, it will just have a much greasier mouth feel and not be quite as stable as ganache
Dustin says
would this be ideal for piping flowers to put on cakes? I would imagine the white chocolate would make this a bit firmer than your regular easy buttercream. I would prefer to use this as I find the easy buttercream to be perfect.
The Sugar Geek Show says
You can pipe flowers with any buttercream, it's all about just working with the right temp of buttercream. Working quickly and not warming it too much in your hand.
Lorraine says
Do you have a suggestion on how to make this buttercream with matcha green tea flavor?
The Sugar Geek Show says
Add in powdered culinary matcha tea powder until you have the desired taste
Sammy says
Hi Liz, how do you melt your white chocolate?
The Sugar Geek Show says
In the microwave. 30 seconds to start, stir. Then 15 second intervals until melted. Let cool to 80ºF before pouring into the buttercream
Kelly says
Should I use candy colors or regular gel colors with this recipe?
The Sugar Geek Show says
Regular gel colors is all you need
Aymara says
Thank you for this recipe. I just made it last night. I didn't add salt (I used salted butter) neither the lemon it calls for (I didn't have any). This is by fat THE BEST and EASIEST icing recipe. It was ready in no time, it is gorgeous and it tastes phenomenal ?
Christine says
How stable is this at room temperature? Am I right in assuming that it'll hold up better than SMBC or IMBC by itself but obviously not as well as ganache? Thinking about using this to cover a two tier wedding cake with a rustic swirl finish.
The Sugar Geek Show says
Yes you are correct
Rosana Jauregui says
Thank you for sharing your recipe. I failed the first time, but it was worthy to continue trying... really very, very good!!!
Thanks again ?
Robin A says
Hey Liz! What brand of white chocolate do you recommend that can be purchased at the stores? I need to make mine fairly quickly.
Thanks!
The Sugar Geek Show says
It depends on what store you are going to, any good quality white chocolate will work. I use Guittard
Kimm says
I love this frosting. This the 2nd time I’ve made it and mine is never as silky smooth as yours?.
I followed your instructions on adding the white chocolate but still got chocolate lumps plus lots of air bubbles. Any other tips you might have? I think my butter might have been too cold and that affected the chocolate when I added it. Thx for all your tips and tricks for new bakers and the yummy recipes!!
Sharon Cieciala says
Would this buttercream recipe work on a unicorn buttercream covered cake Liz? I would be looking for it not to crack on transportation. Or melt/soften at room temp.
Thank you.
The Sugar Geek Show says
ALL buttercream softens at room temperature. Butter being the main ingredient. It will always be affected by temperature.
Jody says
I want to make a blue velvet wedding cake and frost in the buttercream white chocolate. Then use fondant which is how I found you. I watched how you did it. I am not a novice but I never used and am exited to use fondant. Going to make marshmallow. Found darling cake on Wilton and am going to make it. I will practice for a few times just to strengthen my using it. I saved your u- tube part from this morning.
KATHIE says
Hi Liz! I love your Easy Buttercream recipe❣️ I already have it made & was wondering if I could just melt my white chocolate & add that into the already made Easy Buttercream in irder to achieve the White Buttercream recipe? Also, whenever you melt chocolate & pour cream over it, do you use Whipping Cream? We don’t have plain heavy cream here. Thank you so much❣️
The Sugar Geek Show says
Whipping cream is basically the same as heavy cream. I don't know about adding the melted white chocolate to easy buttercream, it could work 🙂
Carreen says
I can’t seem to find creme bouquet here in London?? Any suggestions on what I could substitute with?? Making an 80th bday cake for grandparents surprise party next week, going to try out your champagne cake too ?
The Sugar Geek Show says
Just leave it out 🙂