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White Chocolate Buttercream

a smooth american style white chocolate buttercream
Course: Dessert
Cuisine: American
Keyword: american buttercream, buttercream, white chocolate buttercream

Equipment

  • mixer with paddle attachment
  • chopping tools
  • bowls
  • spatula
  • scale

Ingredients

  • 8 oz White chocolate bars (not chips)
  • 1.5 cups unsalted butter, room temp 12oz
  • 1/3 cup heavy cream, room temp 87 g or 3 oz
  • 3 cup confectioners sugar 400 g or 14 oz
  • 1 tsp salt 6 g
  • 2 tsp vanilla extract 6 g

Instructions

  • Chop the chocolate bar and melt on a double broiler or by microwaving in short burts of 10 seconds and stirring between. Do not over heat your chocolate. Set aside and let cool. We will not be adding it to the buttercream until it has cooled.
  • Add your room temp butter to your mixer with the paddle attachment and mix on medium high for 5 minutes, this is a 6 on kitchen aid. The butter will look almost white when done.
  • Turn the mixer to the lowest speed and add the sugar in small increments letting it fully combine before adding more until you've added all of the sugar.
  • Add the room temp heavy cream. I like to microwave the cream for 10 seconds before I start everything to allow it to come down to room temp by the time I need it. I find cold cream doesn't incorporate as well.
  • Once the cream is fully incorporated add the vanilla and salt to combine.
  • Last you will add in the melted room temp chocolate to the buttercream on the low speed until it's fully combined. Make sure to scrape the bowl to ensure it is combined well.