White chocolate buttercream
Make this buttercream to use as a filling and topping for your favourite cakes and bakes. Vanilla extract helps boost the white chocolate flavour
- Serves: 12 persons
- 225g white chocolate
- 275g unsalted butter , softened
- 275g icing sugar , sifted
- 1tsp vanilla extract
Step 1Melt the white chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water), or in the microwave in short bursts. Leave to cool.
Step 2Put the butter in the bowl of a stand mixer and beat on high speed for 3-4 mins until pale and creamy. Or, do this in a large bowl using an electric whisk. With the motor running on low speed, drizzle in the cooled melted white chocolate, then turn the speed up slightly and whip until combined. Add the icing sugar in three additions until you have a creamy buttercream, then whisk in the vanilla extract and a small pinch of salt. If you like, switch to the paddle attachment and beat on low speed for 3-4 mins to knock out any air bubbles – this results in a smooth buttercream that is good for piping.