This white chocolate blueberry buttercream is as versatile as it is beautiful.  Loaded with real blueberry flavor and no artificial color, it’s an excellent accompaniment to lemon curd and lemon cake.  I’ve used it two ways here, but there are so many possibilities.

White Chocolate Is Full of Mischief:

I’ve been told you either love or hate white chocolate.  I love white chocolate.  It reminds me of easter candy, my favorite white chocolate mocha and the sweets I brought back from my last trip to Austria.  But it can be tricky to find ways to use it in baking.  It has a subtle, very sweet flavor that is easily overwhelmed.  And because white chocolate doesn’t have any cocoa solids, like cocoa powder (it’s basically cocoa butter, sugar and dairy bound together by something called lechitin, a fatty emulsifier that binds it all together) it separates easily, becoming grainy and weepy and ew.

There are a lot of whipped white chocolate ganache frostings out there but I’ve found them to be quite temperamental.  Sometimes they work beautifully, sometimes they’re a curdled mess.  So I set out to make a white chocolate frosting that used a ganache as its base and  highlighted its delicate flavor, but was foolproof enough for a beginner.  And I think I’ve done it!  And because I always like to gild the lily, I’ve added freeze-dried blueberries.  The blueberries give it a nice balance, make it a little tart and fruity, and an absolutely gorgeous color.

Perfect White Chocolate Blueberry Buttercream:

I’ve added some powdered sugar and butter to the ganache in this frosting.  Making it a buttercream makes it more forgiving and sturdier.  Don’t worry if you see a hint of graininess or separation while whipping the ganache.  Once you add the rest of the ingredients it will come back together just fine.  Pay attention to the temperatures of the ingredients.  If your butter or ganache aren’t fully room temperature, it may be hard to get a smooth frosting.  I love pairing the blueberry with lemon.  For the cake I used a lemon-flavored white cake filled with lemon curd.  Then I crumb-coated the cake in the blueberry buttercream before frosting the rest with the plain white chocolate buttercream.  I also added a few streaks of the blueberry to the outside before smoothing and then topped with a mound of fresh blueberries.  Yum!  The tart was made with the crust and curd from this recipe.  I baked it in a long rectangular tart pan.

More Freeze-Dried Fruit Recipes from Bakers Brigade:

• Raspberry Almond Cake with Candied Blood Oranges
• Chocolate-Covered Strawberry Cupcakes
• Strawberry Matcha Meringue

Print Recipe

White Chocolate Blueberry Buttercream

Rich, light, and loaded with white chocolate-blueberry flavor, the beautiful color makes this so memorable. This recipe makes enough to frost 24 cupcakes or fill and frost an 8-9" cake. If you want a two-tone effect, just omit half of the blueberries and set aside half of the frosting before adding the fruit.

Servings

Ingredients

• 2 cups white chocolate chips
• 1 cup heavy cream
• 3 cups powdered sugar
• 1 stick unsalted butter room temperature
• 1 teaspoon vanilla extract
• 1 ounces freeze-dried blueberries ground into a powder

Servings Ingredients 2 cups white chocolate chips 1 cup heavy cream 3 cups powdered sugar 1 stick unsalted butter room temperature 1 teaspoon vanilla extract 1 ounces freeze-dried blueberries ground into a powder

Instructions

1. Put the white chocolate in the bowl of your mixer. In a small saucepan bring the cream to a boil. Pour over the white chocolate chips and cover for five minutes. Stir until smooth. Let the mixture come to room temperature, about an hour. You can also refrigerate, bring back to room temperature before moving to next step.
2. With the whisk attachment, beat the ganache on high just until peaks form. Switch to paddle attachment. Add room temperature butter and powdered sugar and beat on medium-high until smooth and fluffy. Add vanilla and beat until combined. Add blueberry powder and beat on medium-high for another minute. Lower the speed and mix for a bit to remove air bubbles.
3. This buttercream will keep for three days in the refrigerator. Bring to room temp and rewhip before using. It can also be made without the blueberries for a pure white chocolate buttercream.

Share this Recipe