White Chocolate Buttercream.

What you'll need:

Butter 200g

Unsalted Butter 200g

Vanilla Extract 2 tsps

Icing Sugar 800g

Callebaut White Chocolate 200g

What you should do:

1. Melt your Callebaut white chocolate over a bain marie, then set aside to cool down to skin temperature (you can test it by placing a dab on your wrist).

2. Beat both butters together until soft, whippy and significantly paler in colour – a nice creamy shade.

3. Sieve your icing sugar if lumpy and add in two additions, beating well at medium speed for about 8 minutes until it feels very soft and airy against your whisk and is a pale ivory colour.

4. Add your cooled white chocolate in two additions and beat to combine it fully. Your end result should be a very soft, smooth and mousse-like buttercream, which will taste divine. Cover the surface with a snug layer of cling film to prevent a crust from forming and set aside. 

Callebaut

For 100 years, Callebaut have been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. They are roasted in their entire shell to protect the most delicate aromas and yield a more intense, more complex and deeper cocoa flavour. 

Delivering to Europe, Mainland UK and Ireland.
We aim to deliver your goods with 7 working days from receipt of order.
Standard delivery charge £10 / €10.

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