White White Chocolate Buttercream

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


White Chocolate Custard Base

white chocolate containing cocoa butter, preferably Valrhona Opalys, chopped . 13.2 ounces 375 grams
unsalted butter (65° to 75°F/19° to 23°C) 13 tablespoons (1 stick plus 5 tablespoons) 6.6 ounces 188 grams
5 large eggs, at room temperature 1 cup (237 ml) 8.8 ounces 250 grams

Completed White White Chocolate Buttercream

unsalted butter (65° to 75°F/19° to 23°C) 12½ tablespoons (1 stick plus tablespoons) 6.3 ounces 178 grams
White Chocolate Custard Base 3 cups 28 ounces 800 grams
pure vanilla extract teaspoons (6 ml) . .


In the top of a double boiler set over barely simmering water (do not let the bottom of the container touch the water), melt together the chocolate and butter, stirring often until smooth and creamy.

Whisk the eggs lightly to break them up and then whisk them into the melted chocolate until incorporated. With a silicone spatula, continue stirring, being sure to scrape the mixture from the bottom of the container to prevent overcooking. Stir until an instant-read thermometer reads 160°F/71°C. The mixture will have thickened slightly. Remove it from the heat source. (If any lumps have formed, press them through a strainer.) Transfer the mixture to a bowl. Cover it tightly and refrigerate for about 1 hour, stirring every 15 minutes until cool to the touch. (An instant-read thermometer should read 65° to 70°F/19° to 21°C.) To speed cooling, place the bowl in an ice water bath and stir often.

Complete the Buttercream

In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium-low speed until creamy, about 30 seconds.

Gradually beat the custard base into the butter, scraping down the sides of the bowl as needed. Raise the speed to medium-high and beat for 2 minutes until stiff peaks form when the beater is raised.

Cover and set aside for 1½ to 2 hours, or until the mixture is slightly thickened and spongy. It should be no warmer than 70°F/21°C. If necessary, place the bowl in an ice water bath for a few minutes, stirring constantly. Beat on medium-high speed until smooth, light, and creamy. Beat in the vanilla.