It’s a real pleasure watching Sally demonstrating these techniques. Such a professional, taking time to explain what to do and just as importantly, why it’s done that way. Even the way she dresses inspires confidence in her skills. Everything just as it should be.
Wow! I’ve never knew you could caramelised white chocolate! Mind-blown by this! Learn something new everyday! Thanks for sharing this awesome video! Lots of hearts from a small baking & cooking youtube channel! ❤️❤️❤️
Just made this for my dads birthday cake and it worked absolutely perfectly. I used the microwave method to caramelise the chocolate which was easy and the resulting frosting was perfectly smooth, firm and easily spreadable. Thanks Sally.
I love watching sally demonstrating on how to make Carmel white chocolate Swiss buttercream icing yummy the videos are awesome I watch them every week without fail.
Love Sally Dells and of course lots of love to the ultimate cupcake and cake queen Jemma! Love you guys keep up the good work! You are such an inspiration!
Two firsts for me today.......I made caramelised white chocolate for the first time, and then made a swiss meringue buttercream for the first time. Thank you, Sally and Jemma for providing this video! By the way....I added butter a bit too early and it turned soupy, but I fixed it! :)
Just found your channel this morning and spent most of the day binge-watching your videos. I love everything about you guys! Your bubbliness and joyful aura, the great production values of your videos and the clarity and simplicity of the tutorials make it easy to follow. It's all super inspiring, I can't wait to try the recipes and decorating ideas. You have a brand new excited follower!
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!
I've always added white chocolate ganache to my smbc....but this........this is next level deliciousness!! Genius. I cannot wait to use this. Thank you!!!
Fantastic video. I've been baking for years and never heard of caramelised white chocolate. It looks great added to the icing, I will definitely have to try it.
Sally and Jemma are such sweathearts....I love Sally's pleasant and understanding attitude...the way Jemma and sally gives us alternative options for each and every component , keeping in mind that many of us might not have the high end tools fills my heart with joy and gratitude..... Thanks a lot. And loads of love from India😍😍😍
My go-to cupcake to make for all occasions is your chocolate cupcake recipe with swiss meringue buttercream... I'm totally doing this next time - the hardest part is going to be finding decent white chocolate!!
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!
Looks amazing Sally! love seeing you and Jemma and the rest of the team! Another fantastic recipe and loved the cake in the beginning too.So simple,beautiful,and elegant.You are truly a genius and great at your job. Keep up the great work. : )
Hey Sally / Jemma! wonderful as always... I worked on the caramelized white chocolate. Microwaved over and over, 15 to 20sec per time for 30+ min... and it never turned pinkish / brownish... I believe you said that you microwaved for 2-3min overall... I just couldnt get it to work... I still mixed what did caramelize in the swiss merengue buttercream and it was very good though. Is it possible, I should have just kept going, microwaving and stirring? Or, is it possible that I just didnt have high enough quality white choc? I got the best chocolate that I could get at my local store, but admit it isnt as high quality as they one you used. Thank you, in advance.
I have just made this and it is DELICIOUS!! First time I've ever made caramelized white chocolate and first time ever making SMBC, love it! Thankyou so much for showing this, my microwave blew up 30 seconds into melting my chocolate and so glad you showed the oven method! Lifesaver! Cake is for my daughter's 11th birthday party tomorrow so it had to be right! Thanks again xxx
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?
Tomski_19 yes yes yes, honestly, as long as your meringue isn’t warm, the butter will look weird for a bit but THEN it comes together and BAM! Deliciousness x
@@mindfulbaking is absolutely right. Just keep beating it. Mine did it the the first time I made Swiss Meringue buttercream, but I just kept it going and it did come back together beautifully. I truly thought I had ruined it, but no, it just needed time. It's the only kind of icing I make anymore because it is so delicious and not tooth-achingly sweet like regular buttercream tastes to me. Now to try it with the caramelized white chocolate...
I kid you not, I've made the caramelized white chocolate in my oven twice now. The first time it took FIVE hours, the second time I upped the amount to 200g and it took SEVEN hours. Granted, your former recipe requested an oven temperature of 100°C, not 120°C. I will retry, because the taste is definitely worth it.
Hey yes increase your oven temp, just keep an eye on it and if the chocolate looks like its darkening too quickly drop the oven temp. If it starts colouring early on it will actually just burn it and you will end up with grainy choc!
Thank you for this recipe! 2 questions- how long do I keep beating the buttercream mixture after adding the white chocolate? And if I don’t use it immediately, can I keep it in the fridge and take it out the next day? Do I need to mix it again before using? Appreciate the clarification.
Hi Sally ! I came across this recipe because I would like to make a White Chocolate Swiss Meringue Buttercream. Is it possible to just add melted white chocolate to the recipe instead of caremelising it? Would it turn out as a good consistency? Thanks loads !
Hi jemma, been watching your videos and baking your recipes. I just want to ask what went wrong to my swiss butter cream. I followed the step until the butter steps. I wisked until it smoothen. After that, i put the salted caramel (which i made using your recipe too) instead of the white chocolate. So, i wisked again. But the problem is it became soapy and smooth. What do you thin is the problem? I want to share the picture but there's no option here in youtube. Lol. Thanks in advance
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
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!!! 💕
You can keep it at room temp for 2-3 days. I'm not 100% sure about the fridge but I rekon at least 5 days....if you can keep it that long without eating it all!! :D
Hmmm well it wouldn't whip up as well or be fluffy, you could try using a vegetable spread. Or half and half especially as shortening is quite greasy so I'd recommend this.
Am I right in guessing that I could use caramilk chocolate too? Just melt and add without needing to caramelise? Also would it be ok over butter cream crumb layer for drip cakes?
It’s a real pleasure watching Sally demonstrating these techniques. Such a professional, taking time to explain what to do and just as importantly, why it’s done that way. Even the way she dresses inspires confidence in her skills. Everything just as it should be.
Fed up Welsh this is so sweet, thank you
Sally...you are a star...you and Gemma post really interesting and easy to follow recipes..... thank you so much..
I visited London last week and of course I had to stop by the shop! My god... it does NOT disappoint! So delicious!
YAY thanks so much for coming!! x
Wow! I’ve never knew you could caramelised white chocolate! Mind-blown by this! Learn something new everyday! Thanks for sharing this awesome video!
Lots of hearts from a small baking & cooking youtube channel! ❤️❤️❤️
Just made this for my dads birthday cake and it worked absolutely perfectly. I used the microwave method to caramelise the chocolate which was easy and the resulting frosting was perfectly smooth, firm and easily spreadable. Thanks Sally.
The color of this is just beautiful!
I love watching sally demonstrating on how to make Carmel white chocolate Swiss buttercream icing yummy the videos are awesome I watch them every week without fail.
Love Sally Dells and of course lots of love to the ultimate cupcake and cake queen Jemma! Love you guys keep up the good work! You are such an inspiration!
Two firsts for me today.......I made caramelised white chocolate for the first time, and then made a swiss meringue buttercream for the first time. Thank you, Sally and Jemma for providing this video!
By the way....I added butter a bit too early and it turned soupy, but I fixed it! :)
Everyone needs to make this!! No words to describe how good it is.
Is it super sweet? I want to use it on top of chocolate cupcakes but I don't know if this butter cream will be way to sweet.
These videos are GOLD. They really help bring out the chef in all of us lol XD
I used this caramelized white chocolate recipe (From the scotch eggs video) to in a cheesecake batter before. So good.
Just found your channel this morning and spent most of the day binge-watching your videos. I love everything about you guys! Your bubbliness and joyful aura, the great production values of your videos and the clarity and simplicity of the tutorials make it easy to follow. It's all super inspiring, I can't wait to try the recipes and decorating ideas. You have a brand new excited follower!
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!
You're an absolute natural in front of the camera, love watching you!
Yay thanks!!
Sally could definitely be a youtuber. Love her
Dally Dally great energy right?
Just love this team they explain EVERYTHING and motivates me ti get off my get baking
Well done Sally, another fantastic video! Can't wait to try this recipe.
Mandi Hill thanks! Enjoy !! You are gunna LOVE it
I've always added white chocolate ganache to my smbc....but this........this is next level deliciousness!! Genius. I cannot wait to use this. Thank you!!!
Fantastic video. I've been baking for years and never heard of caramelised white chocolate. It looks great added to the icing, I will definitely have to try it.
Awesome cream! I really love it!
I'm happy to hear that Jemma is going to be back!!
I am very happy for her!!
Have a nice week everybody!
Sally and Jemma are such sweathearts....I love Sally's pleasant and understanding attitude...the way Jemma and sally gives us alternative options for each and every component , keeping in mind that many of us might not have the high end tools fills my heart with joy and gratitude..... Thanks a lot. And loads of love from India😍😍😍
Carmalized + white choc. + Swiss meringue + buttercream -> this is sophistication !
I've been wanting to make swiss meringue buttercream, and looking for a way to try caramelized white chocolate. This recipe looks amazing, thank you!
I love that colour, a really classy look! Will be using this in my icings.
Caramelized chocolate took over half hour in the microwave waited for it too cool only to turn my buttercream to liquid.
So doing this buttercream for my Easter cupcakes yum.
Oh. My. Gosh! White chocolate is my favorite, but caramelized and in a meringue butter cream frosting? I’m in love!
Would this buttercream work fine with just white chocolate? I’m looking forward to a good white chocolate buttercream and love Jemma’s recipes xx
I love Sally!! And of course Jemma ! I’m gonna make that caramelized white choc SMBC!! Looks amazing!
My go-to cupcake to make for all occasions is your chocolate cupcake recipe with swiss meringue buttercream... I'm totally doing this next time - the hardest part is going to be finding decent white chocolate!!
This looks amazing. My daughter would love this. White chocolate lover. Thank you for sharing.
Omg I need to try this thank you Sally your awesome.
YOU are awesome! Enjoy!
I luv these so much thank you so much for taking your time to teach ppl like me
Sally I love watching your demonstrations. Great job!!
I'm so glad you guys have switched to reusable piping bags!!
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!
This is really genius! I have always to try caramelizing my white chocolate but was afraid to scorch/burn it. Now I know how to do it :)
honestly this is amazing! I’ve been look for an icing like this and it just looks SO GOOD!!!🤤
Wow, Just WOW!! I am going to make this icing.
lovely!!my weekend desert!!! thanx...hug for the mummy cupcake(gemma)
Tqvm for sharing ur technique. I'm gonna follow ur method to melt my choc in oven 😁😍
Looks amazing Sally! love seeing you and Jemma and the rest of the team! Another fantastic recipe and loved the cake in the beginning too.So simple,beautiful,and elegant.You are truly a genius and great at your job. Keep up the great work. : )
MichelleK thankyou!
@@mindfulbaking you're welcome and just subscribed to your channel!
Sally is definitely getting pro at it👍👍👍👍
This looks delicious well done Sally! Will these be in store this week/weekend?
Looks amazingly delicious!
Thanks for sharing, it looks delicious.
heloo cupcake jemma loving a other vlog loving oyur channel all ways your team are amazing and you are you amazing lots off love xxx
"I just really want to eat this cupcake" the story of my life Sally! I feel ya!
Hahaha it's a dangerous job this!
Hunty, this recipe is amazing. I am stunned!
Gosh I looooooove Cookie Sally! She’s so fun! 👏🏾👏🏾👏🏾❤️❤️❤️
I'd love to come visit your store one day! It would be a dream to bake in the C&D kitchen!! 😍😍😍
YASSSS! ! ! ! Thank you sooo much for the recipe 😘😘😘😘
I'm drooling right now. If I wasn't on a diet I'd be making this right now.
Looks delixxx Bravo 👏🏻👏🏻👏🏻
Hi Jemma quick question, how many cupcakes can this frost?
I didn’t even know there was such a thing called caramelised white chocolate deffo trying this out!!
Your life will never be the same again ;)
Great video Sally! Cant wait to make this, just for eating!
MARIA JOANNOU yup! A big bowl and a spoon!
Sally Dells 😂😍😂😍
Loving all the videos you’ve been doing lately Sally! I can’t wait to try this. Looks like heaven! 😍
Loving the Sally videos x
Thank you thank you xx
Great information and as always a great video. Love all the stuff you share and demonstrate.
Yum! Definitely going to try this
Yas Sally! Crumbs & Doilies gang rise!
Hey Sally / Jemma! wonderful as always... I worked on the caramelized white chocolate. Microwaved over and over, 15 to 20sec per time for 30+ min... and it never turned pinkish / brownish... I believe you said that you microwaved for 2-3min overall... I just couldnt get it to work... I still mixed what did caramelize in the swiss merengue buttercream and it was very good though.
Is it possible, I should have just kept going, microwaving and stirring? Or, is it possible that I just didnt have high enough quality white choc? I got the best chocolate that I could get at my local store, but admit it isnt as high quality as they one you used. Thank you, in advance.
Thanks for all videos😍 that's smashing 🙌
Thanks, Sally for the recipe I have same brand of chocolate at home thinking what to do with it finally can use it
I have just made this and it is DELICIOUS!! First time I've ever made caramelized white chocolate and first time ever making SMBC, love it! Thankyou so much for showing this, my microwave blew up 30 seconds into melting my chocolate and so glad you showed the oven method! Lifesaver! Cake is for my daughter's 11th birthday party tomorrow so it had to be right! Thanks again xxx
Looks awesome can't. Wait to Make it,
Love these vids thanks so much
Lovely! This was so therapeutic to watch!!! ❤️
I love how Nikki always looks like she’s having a little internal giggle at some private joke 😂 such a fun team! 🙌🏼
Can you make this with uncaramelised white chocolate for white chocolate swiss meringue buttercream? Same quantities? Thank you
Wow caramelised white chocolate buttercream 😍 I would eat that out of a bowl haha
Totally fine! 👍🏻
Go for it
Loving d video b4 watching it... Thank u
💕😘
*Caramelised White Chocolate Swiss Meringue Buttercream* ...Um, YAS!
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?
I have absolutely loved watching you settle into your groove over the course of these videos
Tomski_19 yes yes yes, honestly, as long as your meringue isn’t warm, the butter will look weird for a bit but THEN it comes together and BAM! Deliciousness x
@@mindfulbaking is absolutely right. Just keep beating it. Mine did it the the first time I made Swiss Meringue buttercream, but I just kept it going and it did come back together beautifully. I truly thought I had ruined it, but no, it just needed time. It's the only kind of icing I make anymore because it is so delicious and not tooth-achingly sweet like regular buttercream tastes to me. Now to try it with the caramelized white chocolate...
Also really make sure the butter is completely room temperature! Makes such a difference in it coming together
Looks FABULOUS!!!!!!
This looks amazing. Can you use this technique for the white chocolate to make caramel ganache?
I kid you not, I've made the caramelized white chocolate in my oven twice now. The first time it took FIVE hours, the second time I upped the amount to 200g and it took SEVEN hours. Granted, your former recipe requested an oven temperature of 100°C, not 120°C. I will retry, because the taste is definitely worth it.
Hey yes increase your oven temp, just keep an eye on it and if the chocolate looks like its darkening too quickly drop the oven temp. If it starts colouring early on it will actually just burn it and you will end up with grainy choc!
Hi Sally can you freeze the caramelized white chocolate Swiss buttercream ? Love your channel great recipes x
Can't wait to try and this...using the Swiss meringue recipe is perfect for me ♥️
This looks absolutely delicious! How many cupcakes would you say this could frost?
Thank you for this recipe! 2 questions- how long do I keep beating the buttercream mixture after adding the white chocolate? And if I don’t use it immediately, can I keep it in the fridge and take it out the next day? Do I need to mix it again before using? Appreciate the clarification.
Hi Sally ! I came across this recipe because I would like to make a White Chocolate Swiss Meringue Buttercream. Is it possible to just add melted white chocolate to the recipe instead of caremelising it? Would it turn out as a good consistency? Thanks loads !
My thoughts exactly and will be giving it t go 🙂
Hi jemma, been watching your videos and baking your recipes. I just want to ask what went wrong to my swiss butter cream. I followed the step until the butter steps. I wisked until it smoothen. After that, i put the salted caramel (which i made using your recipe too) instead of the white chocolate. So, i wisked again. But the problem is it became soapy and smooth. What do you thin is the problem? I want to share the picture but there's no option here in youtube. Lol.
Thanks in advance
It looks so soft how is it for stacking cakes
I loveeee this BUttercream 🥰🥰
Oh gosh thanks for this. 😍😍😍😍
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
that looks so delicious, s mbc is my fav too so ill have to try this out xx
I don't like white chocolate, but this looks sooo good, I'll give it a try :)
hey Sally. love this recipe. can this be made with normal butter cream icing?
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!!! 💕
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
How is jemma? I hope she is a lot better
Just love watching her bake.
She's doing great! So great that she will be back next Thursday wahoo!!
Good one Sally.
Excellent recipe
This looks so good! Is it possible make it look whiter? Can I add color to it?
It’s caramelised white chocolate, therefore it should look caramelised….
For how long can you keep this meringue buttercream in the fridge?
You can keep it at room temp for 2-3 days. I'm not 100% sure about the fridge but I rekon at least 5 days....if you can keep it that long without eating it all!! :D
@@mindfulbaking thank you, the way from South Africa.
Hi, if i wanna try to replace the butter with white butter(crisco) or shortening, would this still work? Thank you so much!! 🙏🙏😁😁
Hmmm well it wouldn't whip up as well or be fluffy, you could try using a vegetable spread. Or half and half especially as shortening is quite greasy so I'd recommend this.
Thank you very much for your response.. 😍🙏
Am I right in guessing that I could use caramilk chocolate too? Just melt and add without needing to caramelise? Also would it be ok over butter cream crumb layer for drip cakes?