White Chocolate Buttercream

I always do a double batch of buttercream as the mixer works better with more volume. (Any I don’t need I pop into a ziplock bag and goes into the freezer, or unto 3 months)

My Double Batch

500g Real Block Butter

1kg Sieved Icing Sugar (Icing Sugars with Corn Flour are smoother than “Maize/Corn Starch, check the back…I use Aldi Icing Sugar)

1-2 tsp Vanilla Extract

White Chocolate Ganache

300g White Chocolate (I use Callebaut)

100g Double/Heavy Cream

(Heat together in short bursts)

Add soft to the touch butter and your “room temp”ganache to the mixing bowl and beat on high for 5 mins then scrape down and mix again until the butter is looser and whiter in colour, around 5 to 10 mins more. I use Colour Mill white after the first scrape down to offset the yellow)

Now add your sieved icing sugar into the mixer in 4 stages, this is important as it gives the butter a change to dissolve the icing sugar. Whip on low until the sugar is incorporated so you don’t look like a ghost!!! Then turn up to high for a min or so, when it is all smooth again, stop and add in the next amount of icing sugar. Repeat this process until you have added all of the icing sugar. Now beat on low for 5 mins then cover in cling and let it “rest” for around 2 hours ( overnight is best but we all need it faster sometimes)

Pop it back into the mixer and give it a final whip on low for 2 mins, it will be super smooth and delicious. If it is too thick take a few tablespoons out and microwave for 10 seconds and return to the mix just to smooth it out

Enjoy Jinny xxxx

Products Used

I use Tesco Real Block Butter and Aldi “The Pantry” Icing Sugar

White Callebaut Chocolate https://tidd.ly/4bX8uBB

Saracino Vanilla https://tidd.ly/4bWzyBa

Dr Oetker White Chocolate Chips https://tidd.ly/4iAoEDE