Chocolate Buttercream
A rich and creamy white chocolate buttercream, perfect for decorating cakes and cupcakes.
This luxurious buttercream combines the silkiness of white chocolate with the lightness of whipped butter and sugar. Based on a cooked flour-milk base for extra smoothness, it's the perfect frosting for when you want a velvety, melt-in-the-mouth texture. Ideal for layer cakes or piping onto cupcakes, it’s a baker’s dream — rich, yet airy.
Ingredients
- 45 g all-purpose flour
- 240 ml whole milk
- 200 g unsalted butter, at room temperature
- 200 g powdered sugar
- 1 tsp vanilla extract
- 200 g chocolate (any kind)
Instructions
- Sift the flour into a small saucepan and add the milk. Whisk until smooth and free of lumps.
- Place over medium heat and cook while whisking continuously until the mixture thickens, about 5 minutes. It should be thick enough to hold a skewer upright.
- Transfer to a bowl, cover with plastic wrap (touching the surface), and let it cool to room temperature. If there are lumps, strain the mixture through a sieve.
- In another bowl, beat the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Meanwhile, melt two-thirds of the chocolate using a bain-marie. Remove from heat and stir in the remaining chocolate until fully melted and the mixture feels cool to the touch.
- Once both the flour mixture and the chocolate are at room temperature, gradually mix the flour mixture into the whipped butter.
- Beat for another 5 minutes until light and creamy.
- Gradually add the melted white chocolate in portions, mixing well between additions.
- Your buttercream is now ready to use — perfect for decorating cakes and cupcakes.
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