Prepare to elevate your baking game with a buttercream that's about to blow your taste buds away! This isn't just any ordinary frosting - it's a luxurious, golden-brown masterpiece that transforms simple white chocolate into a rich, nutty sensation. Imagine a frosting so incredible, it turns an average cake into a gourmet dessert experience that will have everyone begging for your secret recipe. Whether you're a professional baker or a passionate home cook, this Caramelized White Chocolate Buttercream is your ticket to dessert glory!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: Enough to frost a 9-inch layer cake
Ingredients
- 2 cups white chocolate chips
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 250°F (120°C). Spread white chocolate chips in an even layer on a rimmed baking sheet lined with parchment paper.
- Place the white chocolate in the preheated oven and stir every 10 minutes, ensuring even caramelization. The chocolate will gradually turn golden brown and develop a rich, nutty flavor. This process typically takes 45-60 minutes.
- Remove the caramelized white chocolate from the oven and let it cool completely to room temperature. The chocolate should have a smooth, spreadable consistency.
- In a large mixing bowl, cream the room temperature butter using an electric mixer until smooth and fluffy, about 3-4 minutes.
- Gradually add the powdered sugar to the butter, mixing on low speed to prevent sugar from flying out of the bowl. Mix until fully incorporated and smooth.
- Add the cooled caramelized white chocolate to the butter-sugar mixture, mixing until completely blended.
- Pour in the heavy cream and vanilla extract, beating on medium-high speed until the buttercream becomes light and fluffy, about 3-4 minutes.
- If the buttercream seems too thick, add a little more cream. If too thin, add more powdered sugar until desired consistency is reached.
- Use immediately or store in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature and re-whip before using.
Tips
- Patience is key when caramelizing white chocolate. Stir frequently and watch carefully to prevent burning.
- Use a rimmed baking sheet with parchment paper for even caramelization.
- Ensure butter is truly at room temperature for the smoothest, fluffiest texture.
- Add powdered sugar gradually to prevent lumps and create a silky smooth buttercream.
- If the buttercream seems too thick, add cream one teaspoon at a time.
- For best results, use high-quality white chocolate chips.
- Let the caramelized chocolate cool completely before mixing to prevent separation.
- Store unused buttercream in an airtight container and re-whip before use for best consistency.
Nutrition Facts
Calories: 366kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
