White chocolate buttercream filling

HI DJ, I love using white chocolate buttercream. I make it Swiss meringue style using the 1,2,3 ratio: 5 oz egg whites, 10 oz sugar, 15oz butter, 1 TBSP vanilla extract, and 4-6 oz melted white chocolate melted and cooled. I don’t overmix the white chocolate into the SMBC, I leave it streaky so I don’t make this ahead – only just when I’m ready to use it. If I make the SMBC ahead and freeze it, I only add the chocolate after I’ve rewhipped the bc at room temp. I use Callebaut chocolate for all my chocolate cakes and frostings. I hope this helps and works for you.

I use this recipe from Edna http://designmeacake.com/cbcrec.html. Only I substitute white chocolate…add a bit of salt to adjust the sweetness. Voila!

I use 500g of icing sugar (powdered sugar), 250g real butter and 100g-150g of good quality white chocolate.

Mix the sugar and butter together, loosening slightly with a little milk. Melt the chocolate and when cool enough mix into the buttercream. Tastes divine.

Amanda xx

https://docs.google.com/document/pub?id=1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws

These are recipes compiled from Cake Central members, on the bottom under fillings there is a truffle filling you can add white chocolate too, it’s very yummy!

Thank you so much for all your input – I knew I could count on our family of bakers – much appreciated.

I think everyone’s got it covered, but I would imagine it’s like making chocolate SMBC or IMBC except white chocolate instead of dark melted chocolate. I’d also adjust down the sugar in the base buttercream though since there’s so much more in white and less actual chocolate to balance out the sweetness. I’ve also heard Rose Levy Beranbaum has an amazing white chocolate CREAM CHEESE frosting that’s much more stable than regular cream cheese frostings. Not sure if your client wants cream cheese flavor, but that might be another option.