Good Housekeeping UK

White Chocolate Buttercream Filling

Name: White Chocolate Buttercream Filling
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 175 g (6oz) white chocolate, chopped; 250 (9oz) unsalted butter, softened; 500 g (1lb 2oz) icing sugar; 3 tbsp. milk

A flavourful filling is the making of a great cake, and this one is devilishly moreish…

By The GH Kitchen TeamPublished: 06 June 2012

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This white chocolate buttercream filling makes enough to fill and ice a 25.5cm cake.

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

175 g (6oz) white chocolate, chopped
250 (9oz) unsalted butter, softened
500 g (1lb 2oz) icing sugar
3 Tbsp. milk

Directions

1. 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.
2. 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.
3. 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.
4. 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.
  
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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time