Saturday, December 8, 2012

White Chocolate Buttercream

I mentioned in the earlier "rainbow cake" post, I used white chocolate frosting. This a delicious and creamy frosting, like good frosting should be! Being a fan of white chocolate, I could literally have eaten this with just a spoon.

A tip I've recently learned is, when you go to buy your white chocolate, Do NOT get chocolate chips! Chips are slightly waxy so they hold their shape when cooked (like in cookies for example) and this will make your frosting go weird.

Recipe for White chocolate buttercream



Makes 2 1/2c

  • 1/2c unsalted butter
  • 1/2c butter (you can of course use 1c of unsalted and a pinch of salt,this is just the way I did it)
  • 2 1/2c icing sugar
  • 180g good white chocolate
  • 1/2c double cream
  • 1/2tsp vanilla extract

1. Place your chocolate in a bowl and melt over a pot of boiling water, you can use the easier method of the microwave but I'm an old fashion gal and to be honest I have burnt chocolate way too many times this way! Melt and cooool.

2.Place your butter into a large bowl and beat for 30 seconds.Sift your sugar and salt, if using, over your butter. Cream your butter and sugar until it is light and fluffy, not forgetting to scrap down your bowl as needed.

3.Measure your cream and stir in your vanilla extract.

4.On a low speed, pour your cream mixture into the bowl.

5.Once the cream has been fully incorporated into the mixture, fold in your melted (but cooled) white chocolate until incorporated.

6.Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.

I used this frosting for the cake and also for the crumb coating but if you wish to pipe or use this for decoration, I would add 1/2c of icing sugar for a thicker consistency.

Try this.......ahhhhmazing!

Hope everyone is having a great weekend!

Shirley x

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Thanks so much for stopping by!

Shirley x