If you are a home baker who is turning out baked goods in your home kitchen, one of the things you worry about is how long your treats can stay on the shelf without refrigeration. Cottage laws are the governing laws for home bakers. It’s more than the list of things you can use, they also have a killer list of things you CANNOT use. Heavy whipping cream tops that list. The purpose is to not use ingredients that can harbor and grow bacteria and cause foodborne illness. If you are one of those bakers who bake for your community, you already know why we are talking about this.
So let’s pull this conversation back out of the deep and bring it back around to this recipe: a creamy, shelf-stable buttercream. What makes this shelf stable?, Well, the lack of whipping cream for one. And that’s about it. It still looks beautiful on your macs, it still can be used with flavors and colors, and is a great all-around tool in your mac-madness cupboard.
We use room temperature butter to make this, but wait–it’s not completely room temperature. We take it out of the fridge, and let it soften until, when a finger is pressed into it, an imprint will remain. It’s still very cool, but malleable.
While certainly any white chocolate chips can be used, the Van Leer White Chocolate Snaps from Orson Gygi are our favorite. They have a good flavor and are a little flatter than regular chips, so they melt more easily. Be sure to use the code sweetmacshop for a discount, if you decide to buy some.
We store ours in an airtight container in fridge, even though you don’t have to.
Which is fine. It’s fine. We’re fine.
Shelf Stable Buttercream
2 cups butter (room temperature, but still slightly cool)
145 grams white chocolate wafers (we use white chocolate Van Leer chips from Orson Gygi)
57 grams boiling water (about 2 ounces: pop that bad boy in the microwave for about one minute)
830 g powdered sugar
½ tsp. salt
1 tsp vanilla
In a separate bowl, place Van Leer white chocolate chips. Add water to glass measuring cup and microwave until boiling. Slowly add water to wafers and use a submersion blender or a hand mixer, beat until creamy. Set aside and let cool while doing the next step.
Add butter to bowl of stand mixer (we use KitchenAid mixers, obviously). Turn to low and beat until butter starts becoming creamy.
Slowly add cooled white chocolate mixture to the butter and mix until blended. With mixer on low, slowly add one cup of powdered sugar at a time. Once all powdered sugar is mixed in, turn your mixer to medium speed and beat on high for 4-5 minutes.
Store in airtight container in fridge, even though you don’t have to.
Shelf-Stable White Chocolate Ganache Buttercream
- 2 cups butter (room temperature, but still slightly cool)
- 145 grams white chocolate wafers (we use White Chocolate Van Leer Chips from Orson Gygi)
- 57 grams boiling water (about 2 ounces)
- 830 grams powdered sugar
- 1/2 tsp. salt
- 1 tsp. vanilla