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caramelized white chocolate buttercream
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Caramelized White Chocolate Buttercream

Basic buttercream made with caramelized white chocolate.

Ingredients

  • 113 g butter at room temperature
  • 1 tsp pure vanilla extract
  • pinch sea salt
  • 50 g organic powdered sugar
  • 170 g caramelized white chocolate see notes

Instructions

  • In the bowl of your stand mixer or using a hand mixer, beat the butter until light and fluffy, 3-5 minutes.
  • Sift in the powdered sugar, salt and vanilla and beat until well-blended. This is your buttercream base.
  • Over a double boiler, melt your white chocolate. Once fully melted, allow it to cool in a bowl. You want to keep your eye on it - check it after 5 minutes. Dip your finger in to test the temperature, once it’s cool to touch - you can move to the next step. Definitely don’t if it is still warm as it will melt the butter in your base.
  • Stir it into your buttercream base with a rubber spatula or with the mixer speed on low.
  • Let it rest for 10 minutes at room temperature, and then use immediately to frost cake.

Notes

Caramelizing white chocolate is terribly easy: check out this guide or see how I do it on my IG stories. If you are really, really intimidated, you can always buy it here.
This recipe makes enough buttercream to frost a 6” , two layer cake.
The first time I made this, I started out with this recipe from Food & Wine but found the methodology unnecessarily complicated. Whipping the chocolate also gave it a slightly different texture so while I stick to the measurements (mostly) my method below is quite different.