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Heat Stable White Chocolate Buttercream

Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. This is stable buttercream and holds up to heat the longest.


Ingredients for the Meringue mixture: 

  • 3 large Eggs
  • 100 grams white Sugar
  • 75 grams Butter
  • 75 grams Vegetable shortening

Ingredients for the White Chocolate mixture:

  • 150 grams White chocolate
  • 150 grams Thickened/heavy/whipping cream


Instructions for the meringue: 

  • Prepare a simmering water for a double boiler method. Combine the egg whites and sugar.
  • Whisk continuously till the mixture reaches 70°C with a candy thermometer.
  • If you don’t use thermometer like me, just make sure the sugar is completely dissolved in the egg whites.
  • Remove from the heat and whisk till it reaches stiff peaks. 
  • In a separate bowl, whisk the butter till fluffy then add the shortening and keep whisking till the mixture becomes light in color and creamy.
  • Combine the butter and shortening mixture with the meringue. 

Instructions for the white chocolate: 

  • Combine the cream and chocolate in a bowl and heat up in the microwave for 30 seconds and mix well.
  • You can also do the double boiler method to melt the chocolate.

Instruction sfor the White chocolate buttercream: 

  • Add about 1/3 of the meringue to the chocolate mixture and mix them well.
  • Pour the mixture to the remaining meringue and mix them well again, then your buttercream is ready.  


  • If you live in a very humid area, replace the butter with vegetable shortening. 
  • In the fridge, in a sealed container, buttercream can be stored for up to two weeks and up to two months in the freezer. 
  • Buttercream becomes hard from the fridge, so let it sit at room temperature and whisk it till becomes smooth again.