White Chocolate Buttercream Recipe

The magical, mystical buttercream that I have been searching for! White chocolate buttercream! Super dense, delicious, smooth and just perfect for those supah sharp edges on cakes or almost as good as ganache sculpted cakes! Trust me you will LOVE.IT

White Chocolate Buttercream
by Christy Duffell Seguin

112 gm. Egg whites
3 tsp. crème bouquet (http://astore.amazon.com/articakecomp-20/detail/B002GJJR34)
1/4 tsp. popcorn salt
1 lb. powdered sugar
1 tsp. vanilla
dash lemon extract
6 oz Good quality white chocolate (I used Guittard candy melts)
1.5 lbs. softened butter

Heat white chocolate 1 min. on high.
Stir; let sit until fully melted and stirs smooth.
If necessary, add 15 seconds in microwave.
Make SURE it’s completely smooth! Set aside while you mix the other ingredients.

Start blending egg whites & powdered sugar slowly with whisk attachment. Then speed up to high. Add crème bouquet, salt, vanilla, and dash lemon extract. Whisk on high until all sugar is completely dissolved & no lumps remain.

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, & whiter in color.

Note: I love the Creme 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!

Originally posted 2016-01-09 23:09:12.

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