This white chocolate buttercream filling makes enough to fill and ice a 25.5cm cake.
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Yields:
1
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
175g
(6oz) white chocolate, chopped
250 (9oz) unsalted butter, softened
500g
(1lb 2oz) icing sugar
3Tbsp.
milk
Directions
Step 1
Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water. When melted and smooth, lift off and set aside to cool for 15min.
Step 2
Put the softened butter into a separate large bowl and sift over the icing sugar. Starting slowly, beat together using a handheld electric whisk until fluffy and combined. Beat in cooled white chocolate and milk. Use to buttercream your cake when you're ready to decorate it.
Step 3
When ready to decorate (see step 4, below) take your cooled cake out of the tin and peel off parchment paper. Use a breadknife to level the top of the cake, if necessary. Slice cake in half horizontally.
Step 4
Spread about half the buttercream over the bottom half of the cake, then sandwich back together. Next, smear a little buttercream on a cake board the same size as your cake (we used 4mm hardboard) and stick the cake on to the board. Spread remaining buttercream sparingly over the cake and decorate.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
