Caramelised White Chocolate Swiss Meringue Buttercream Recipe | Cupcake Jemma

published on July 20, 2020

Oh hi guys welcome back to the crumbs of doilies HQ and I'm here with like the entire crumbs and doilies down because we have so many cakes that Isis is really exciting we've got like all of the different cakes going on here and this is something super special this is

Like an ultimate chocolate cake so inside I've got chocolate sponge it's been a white chocolate drip and this icing is the best icing you'll ever eat and it is caramelized white chocolate Swiss meringue buttercream and I thought

Even though it's pretty busy here I probably able to steal an hour or so to head over to the other end of the kitchen and show you guys how to make it because it is so delicious you will be wanting to put it on absolutely

Everything which is totally fine you can definitely do that so I've showed you how to make caramelized like chocolate once before in a Tuesday tip video but we use some microwave which is ace if you have a microwave but a lot of you

Were saying you don't have a microwave how else can you do it so as we're gonna make this icing I thought well we'll do it a different way this time when we're do it in the oven which is just as easy it just takes a little bit longer maybe

45 minutes to an hour in total and which isn't too long and it's totally worth it and so we've got about 250 grams of white chocolate chips here the white chocolate I'm using is a really high quality we've got 28 percent cocoa

Solids anything above that is absolutely awesome anything below is going to maybe be a little bit grainy once you've kind of caramelized it so if you're able to get a good quality one I would always say definitely go for it right so I've

Got it on my baking tray and all we gonna do to begin with is start by putting it in the oven my oven is set to 120 degrees C with a fan and we're just gonna put it in for 10 minutes so I'll see you in town okay our first

10 minutes is nearly up so we're going to check our chocolate and as you can see it is just melted white chocolate which is exactly as it should be at this stage so what we're going to do now and we're going to do this every 10 minutes

Until we've got the right color it's just going to give it a good stir spreading it around your baking tray obviously it is hot so who do be careful make sure doesn't splash up in your face or anything like that so give it a good

Spread around and then we'll put it back in the oven for another 10 minutes and we're going to do exactly the same until we get to that really delicious caramelized white chocolate color

okay this is looking so close to being done I think just another 10 minutes and it will be spot on so let's pop that back on but we can get on with making the Swiss meringue buttercream and

That's gonna start over here over a bain-marie so first of all I need three egg whites so it's gonna crack goes into this bowl and you can keep your egg yolks to make some lemon curd or lime curd we've done a few recipes for these

I think so I'll make sure to put those in the description box so along with the three egg yolks I've got 225 grams of caster sugar I'm gonna put that in with the eggs and then I'm going to very gently just stir it together just to

Kind of combine it before putting it over a bain-marie so memory is a saucepan with a small kind of inch or so of water in it what we need to do first is bring that to the boil as soon as it's boiling drop it down to a simmer

And pop our bowl on top and now all we need to do is keep stirring this you don't need to kind of whisk it and whip it up we're just keeping it moving and we just want to wait until the sugar is completely dissolved so you can test

That out by dipping your finger in and rubbing it between finger and thumb and once the sugar is completely gone it's nice and sumerians then we'll take it off

Perfect so what we need to do now is whip this up so it's nice and merengue so I'm going to dump this into the bowl of my food mixer if you don't have one of these you can use the whisk attachment on your hand mixer but it

Takes a little while so you might be there kind of standing for a bit but you know it's all worth it but I've got my balloon whisk here and I'm gonna turn it on to a nice high speed and it's gonna leave it with thing until it's

Completely cool to the touch but I think now our chocolate is probably ready so let's get out the oven so look at this it's absolutely amazing and when you stir it and you might have noticed each time when you take out the

Oven it can come across as being a little bit kind of stiff but once you stir it it all comes back to nice liquidy you kind of form so now we just need to give it a good stir and then we're going to leave it to cool down

Completely until we need it later okay this is feeling pretty cool but I'm just gonna check it with my finger because what we need to do now is add butter and if we add butter to this when

It's warm it's just going to melt the butter and then it goes soupy and it's not gonna work so we're gonna keep the mixer on a medium speed and I'm going to add 200 grams of soft and salted butter and I'm gonna add it one little nugget

At a time because if we added all of this butter at once it will collapse all the air that we've just created again ruining it so just one small little nugget at a time until it's all in and then we'll get the feed back up again

Okay so the funny thing about Swiss meringue is when you add your butter sometimes it can look a little bit soupy and soft and people think that they've made it wrong but just keep whipping it and you'll see that pretty quickly it

Will kind of come together and it'll be really nice and thick and fluffy just like this so don't kind of give up if you get to that soupy stage just honestly keep whipping it and it will come back so now it's time to add our

Chocolate it's cooled down and I'm going to pour all of it into here and then we'll mix it through okay this is ready let's just take it off and have a little look inside it's

So nice and it's so smooth and honestly it's just a love piping and decorating cakes with this as well because it is so soft and smooth and silky so just fill up my piping bag with a bit of this and don't forget you can now buy these nice

Reusable piping bags online on cupcake Gemma come along with all the nozzles that Gemma and I showed you last week we gave you some tips on how to use them as well and so I've got my 1m on here because it's just a really nice classic

Run out of your cupcakes and get piping I hope you can see how amazingly selfie this looks because it really really is and it smells incredible do you have to make it just that you can smell it and

Then eat it and I can't wait I'm gonna eat this right now I love it as Swiss meringue icing is the best anyway because it's not too sweet sometimes I find American buttercream a

Little bit too sweet so Swiss is perfect for me and perfect view if you're not super fan of the kind of sweetness either and the caramelized white chocolate I mean there's honestly nothing better so please make this

Gemma's also I'm pretty sure she did like a chocolate chip cookie with caramelized white chocolate chunks in it so we'll find that too because that's another what a great way of using the caramelized white chocolate and I'm

Pretty sure also that she might be back next week with a recipe I don't to make too many promises but fingers crossed she'll be here next Thursday with a recipe for you guys until then please make this tag us on Instagram with a

Hash tag cupcake Gemma and let us know how you get on in the description box below there's probably other stuff I've got to tell you but I really just want to eat this cupcake

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