White Chocolate Buttercream

Preparation info

  • Difficulty


  • Makes About

    2 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


White Chocolate Custard Base

Makes About 1¼ cups/10.8 ounces/306 grams

white chocolate containing cocoa butter, chopped . 5.3 ounces 150 grams
unsalted butter (65° to 75°F/19° to 23°C) tablespoons (½ stick plus tablespoons) 2.7 ounces 78 grams
2 large eggs, at room temperature cup plus 1 tablespoon (94 ml) 3.5 ounces 100 grams

Completed White Chocolate Buttercream

unsalted butter (65° to 75°F/19° to 23°C) 5 tablespoons (½ stick plus 1 tablespoon) 2.5 ounces 71 grams
White Chocolate Custard Base cups 10.8 ounces 306 grams
pure vanilla extract 1 teaspoon (5 ml) . .


Have ready a fine-mesh strainer suspended over a medium bowl.

In a double boiler over barely simmering water (do not let the bottom of the container touch the water), melt the white 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 so that it doesn’t risk overcooking. Stir until an instant-read thermometer reads 160°F/71°C. The mixture will have thickened slightly. Pour it at once into the strainer and press it through.

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, stirring 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 white chocolate 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. The color will lighten and stiff peaks will 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, about 30 seconds. Add the vanilla and beat just until incorporated.

The volume of the buttercream will vary depending on the temperature of the ingredients and the shape of the mixer bowl.