White Chocolate Buttercream
White chocolate buttercream – easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes
- 250 g unsalted butter
- 250 g icing sugar
- 200 g white chocolate
- A little milk
Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).
Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.
Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined.
You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.
Your buttercream is now ready to use.