Description
This smooth white chocolate Swiss meringue buttercream is perfect for frosting a layer cake or decorating 10–12 cupcakes.
Ingredients
- 6 large egg whites
- 150 g (3/4 cup) granulated sugar
- 300 g (1 1/3 cups) unsalted butter, softened
- 100 g (3.5 oz) white chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Place the egg whites and granulated sugar in a heatproof bowl. Set it over a saucepan of simmering water and whisk constantly until the mixture reaches 131°F (55°C) and the sugar is fully dissolved. Test by rubbing a bit between your fingers to ensure no grains remain.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 15–20 minutes, until the meringue is glossy, forms stiff peaks, and has completely cooled.
- Lower the speed and add the softened butter gradually, a few pieces at a time. Once all the butter is incorporated, increase to high speed and mix for about 5 minutes. If the mixture looks runny or curdled, keep whipping until it becomes smooth and creamy.
- Add the vanilla extract, salt, and melted (slightly cooled) white chocolate. Mix for 2–3 minutes until fully combined.
- Switch to the paddle attachment or use a spatula to beat on low for 1–2 minutes to remove air bubbles and create a silky buttercream. Use immediately or store as needed.
Notes
Storage: Store in an airtight container for up to 1 week in the fridge or freeze up to 3 months. Rewhip before using.
Tips:
- Use good-quality white chocolate for the best flavor.
- Make sure the meringue is completely cool before adding the butter.
- If the buttercream splits, keep whipping until it comes together.
- If too soft, chill 10 minutes then rewhip.
- Finish with the paddle to get a smooth, bubble-free texture.
- Prep Time: 30 minutes
- Category: frosting, filling,
- Cuisine: American