White chocolate buttercream

A simple light and fluffy buttercream and not sweet

White chocolate buttercream


  • 8 oz white chocolate
  • 12 oz (3/4 lb) unsalted butter
  • 4 large egg whites
  • 4 oz sugar


  1. melt chocolate–set a side to cool
  2. whip butter until light and fluffy–should turn white, tansfer to large bowl
  3. whisk egg whites and sugar over a hot water bath until sugar is dissolved, transfer to mixing bowl and whip until stiff peaks form
  4. fold melted cooled chocolate into butter then fold in the egg whites

Comments (3)


Does this need to be mixed again once the ingredients have been folded in or is it now ready to use? Is it meant to be spread on or put on with a decorator bag?

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