Ingredients
White Chocolate Buttercream
- 450 g Butter, unsalted, softened
- 340 g icing sugar
- 680 g white chocolate
- 2 level teaspoons Pure Vanilla Extract
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh chocolate into mixing bowl.
"Warm Up" Warm up to 45deg.
Put bowl aside and place second mixing bowl onto Thermomix.
Attach butterfly whisk and weigh butter into bowl. Beat on speed 3.5 until light, fluffy and pale in colour. If necessary scrape down the sides & repeat.
Add icing sugar & beat 20sec / speed 4. Scrape down the sides. Beat on speed 4 & slowly pour the melted chocolate through the hole in the lid. Mix until incorporated. Ready to use
Tip
The buttercream is very soft & creamy. If you would prefer a stiff buttercream add an extra 60-100g icing sugar.
Preferably use same day, the icing will stiffen if left in the fridge & will be harder to work with.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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