How to make white chocolate Swiss meringue buttercream. An easy and delicious recipe (to decorate about 10 - 12 cupcakes or cover the outside of a 6 inch / 15 cm cake)
- 5 Egg whites (About 165 g)
- 150 G Granulated sugar
- 247 g Butter (softened and cut into pieces)
- 100 g white chocolate (melted)
- 1 tsp Vanilla
- 1 pinch Salt
- Place the egg whites with the granulated sugar in a container and heat them in a double boiler over a saucepan containing a little water.
- Mix with a whisk and check the temperature with a candy thermometer, which should read at least 131°F / 55°C (the sugar should be completely dissolved).
- Pour the mixture into the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 15-20 minutes until the meringue is white and has firm peaks. (Meringue should be completely cool)
- Lower the speed of the mixer and add the butter piece by piece, then resume high speed and mix for at least 5 minutes. (the mixture can go from liquid to grainy, so keep beating until you have a thick, smooth cream)
- Add vanilla, salt and melted white chocolate and mix again for 2-3 minutes.
- Change the whisk to a flat spatula and mix again for 2 minutes at slow speed to loosen the buttercream and remove the excess air that has been incorporated to make a smoother cream.
Leave it at room temperature to use it during the day or place it in the fridge to keep it for up to 1-2 week.
After a cold storage, it will harden and you will have to bring it back to the right temperature, either by heating it slightly in a double boiler or microwave or by leaving it outside the refrigerator. Then it will have to be whipped again to give it a creamy texture.
In the freezer:
You can freeze it in a storage box for up to 3 months.
- Prep Time: 30 minutes
- Category: cream, Dessert, frosting
- Cuisine: Suisse
Keywords: SMBC, Swiss meringue buttercream, white chocolate, White chocolate buttercream