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Caramelised White Chocolate Swiss Meringue Buttercream Recipe | Cupcake Jemma



There’s nothing we love more than Caramelised White Chocolate, and this Swiss Meringue Buttercream is the MOST delicious icing you will ever try! You can use it to decorate all sorts of cakes and cupcakes; we love it with our chocolate sponge recipe (which you can find below, along with a recipe for Caramelised White Chocolate Chunk Cookies too!). Enjoy! And remember to tag us online with #cupcakejemma and follow us for more delicious treats!

Don’t forget to check out the website for the piping bag and nozzles used in this video

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250g White Chocolate Chips – (28% cocoa solids or above for maximum deliciousness)
3 Large Egg Whites (save the yolks for Lemon Curd, recipe below!)
225g Caster Sugar
200g Soft Unsalted Butter

If you’d like to Caramelise your white chocolate in the microwave watch the Tuesday Tips recipe video for that here:

Chocolate Cupcake Sponge:
Ultimate Chewy Double Chocolate Cookies:
Lemon Curd:

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31 Comments

  1. IamIceQueen7 says:

    My chocolate is 27% and it became super crumbly since the first 10 minutes
    Do you know why ?

  2. Tati Aziz says:

    I'm totally making these! Also, it's clear that Jemma and Sally have spent YEARS working together because how they talk and their body languages are pretttty similar!

  3. Caitlin says:

    Sally needs to create a youtube channel !!

  4. hui li says:

    I want to know which one meringue butter cream is good? Swiss or Italian?

  5. Judi Mancini says:

    Could you use Callebaut Gold 30.4% Couverture Caramel Callets melted in this recipe?

  6. Olivia Jo says:

    Would it be possible to colour this icing a different colour? What kind of colouring would you use?

    (Love all your videos!)

  7. Karen Shillinglaw says:

    Sally, how many cupcakes should this top? 12?

  8. Sheena Bhimjiyani says:

    Will this be nice as a filling for a chocolate layer cake?

  9. Cate Davis says:

    Thank you so much for the recipe, but do you guys use any other frosting than buttercream?? I'm not a big fan & looking for other suggestions. tia

  10. NutMeg says:

    Is it just me or does Sally look like she just blazed a fat blunt before filming, lol?

  11. Lynn gues says:

    Sally so what's the difference between Swiss and Italian meringue buttercream?

  12. Things to Draw says:

    Cupcake Jemma is on a veggie burger ad

  13. Samantha Hinds says:

    Hey! I was wondering how much frosting this makes because I was hoping to use it for decorating a three layered espresso choc cake and need to know how much I need to change the measurements. Thank you love all your desserts!

  14. Hanna Tamminga says:

    Hi. This is soooo delicious. But I have a question. I need to colour my icing. Is it possible to use the same recipe but with just melted white chocolate without caramelizing? Thanks, Hanna

  15. Elizabeth Harrison says:

    I’m making this rk

  16. Elizabeth Harrison says:

    Then i ate it liquid

  17. Nilofer Siddiqui says:

    Where can I get really good quality white chocolate in the states? I have ghirardeli white chocolate but it doesn’t say any percentages on it.. how can I tell if it’s good quality?

  18. Lenka Krajcovicova says:

    Love it!

  19. Matt Taylor says:

    Anybody know if I can use fine coconut sugar for Swiss or Italian meringue?

  20. Amanda Murphy says:

    I have a tip! I just made this and while it's super good I wasn't able to get it to the right texture. I'm not sure if it was the amount or the fact that the bowl sits on the motor. I have a Bosch mixer (which is absolutely amazing for breads and cookies and such). I was able to get the meringue part to more of a melted "marshmallow fluff" but it wouldn't whip beyond that. And like I said I don't know if it was because there wasn't enough mixture to really whip or if it was the heat from the motor not allowing the stuff to cool and whip properly. I'll be using my cheap overhead mixer next time lol

  21. Lynda Hollins says:

    Hi Sally, What temp is the oven to melt the choc please

  22. Robert Diller says:

    will it firm up as it cools more? want to use to ice a cake, and I don't want it to slide off.

  23. Deanna Shepherd says:

    I absolutely adore all of your videos! I've just recently found a love for baking (lockdown does this to you) and cupcakes are turning into my favourite things to bake. I've already got about 10 that I want to create because of your videos. You're all so informative from times to whisks used etc (just treated myself to a stand mixer) and its given me a real buzz and joy to want to create all your different cupcakes! Thank you thank you thank you!

  24. NoZenith says:

    😲

  25. Demi Bruggink says:

    Love it!! If you are going to let the chocolate set, do you keep it in the fridge? And for how long can I keep the caramalised white chocolate? Does it even expire?

  26. yagmur ozden says:

    Hiya, sally I am wanting to do chocolate Swiss meringue buttercream, how do I do that? Thanks x

  27. Tina Sesselmann says:

    Does the amount of white chocolate go down considerably during the caramelization process? Because I have it already caramelized, so I don't know how much I need for this recipe if I don't do it from scratch.

  28. lauraor87 says:

    Thanks for the recipe! Can you add food coloring to it? And would you recommend icing an entire cake with this?

  29. Justinne Brown says:

    Hello there!! Can I make this as an Italian Meringue Buttercream? If so, how much water do I put with the sugar? Thank you very much. You guys rock!!! 💕

  30. Christopher Auert says:

    Does it have a butterscotch flavor?

  31. Janey Bakarbessy says:

    Ah, that's my problem I added the butter and it turned into liquid. I started to keep up with mixing and it turned out thicker but I am not happy about it. Better to cool it in the refrigerator overnight? But can I still mix it till it cools down? And also keep it refrigerator so I can pipe the other cupcakes tomorrow?

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