WHITE CHOCOLATE FROSTING RECIPE
This white chocolate frosting recipe is incredibly easy to make, and only uses six ingredients! It's so delicious, you'll never buy frosting again!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 10m
Number Of Ingredients 6
Steps:
- Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
- Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
- Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
- In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Add in the vanilla extract and salt. Beat on low until combined.
- Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
- Slowly add in the powdered sugar, 1 cup at a time.
- Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream, 1 teaspoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
- Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it!
Nutrition Facts : Calories 1057 calories, Carbohydrate 124 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 63 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 39 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 122 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
WHITE CHOCOLATE FROSTING
Creamy, easy to spread frosting made with white chocolate! Use this white chocolate frosting on cakes, cupcakes and brownies.
Provided by Julie Clark
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 1 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 46 mg, Sodium 160 mg, Sugar 26 g, ServingSize 1 serving
ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING
This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
DREAMY CHOCOLATE FROSTING
This came from my great aunt's box, I love her frosting, you can put it on cakes, brownies, cupcakes, or my fave eat it from the bowl.
Provided by celestial_star03
Categories Dessert
Time 7m
Yield 1 bowl
Number Of Ingredients 4
Steps:
- Place butter and eagle brand milk in a saucepan and let come to a boil stirring constantly.
- Let cook for 1 minute take it off the burner add in chocolate chips and vanilla, make sure you keep stirring til the bottom of the pan has cooled slightly. (you want the warm pan to melt the chocolate evenly.).
Nutrition Facts : Calories 2579.9, Fat 133.2, SaturatedFat 82.2, Cholesterol 265.7, Sodium 882.3, Carbohydrate 336.4, Fiber 9.9, Sugar 322, Protein 41
WHITE CHOCOLATE SHEET CAKE WITH WHITE CHOCOLATE FROSTING
Serving a crowd? Try a white chocolate cake slathered with a dreamy white chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 27 g, TransFat 0 g
DREAMY CHOCOLATE CAKE WITH FROSTING
Wow! The first time I tasted this cake I knew it would be a hit. Don't let the long ingredient list dissuade you, it includes the frosting. Easy as pie, you start with a mix, and it really does taste better the next day. The cooked frosting is scrumptious, it is not too sweet and is just the right texture.
Provided by Chef Dee
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat the cake ingredients by hand, do not use an electric mixer.
- Pour into a prepared 9x13 pan.
- Bake at 350 for 40 -45 min's. until done.
- Meanwhile, in a deep glass mixing bowl, whisk the cornstarch into the cold milk.
- Bring to a boil on med high heat in the microwave whisking often.
- Cook until thick, then set aside to cool.
- ((It is important that the gel be soft enough to spoon out, but firm enough that it can't be poured. If you overcook it, whisk a little warm milk into it until smooth.)).
- Beat the margarine, butter, sugar and vanilla until smooth.
- Add the cooled gel mixture and beat until set.
- Frost the cooled cake, garnish with almonds and drizzled chocolate if desired.
Nutrition Facts : Calories 722.9, Fat 50.5, SaturatedFat 17.2, Cholesterol 95, Sodium 649.3, Carbohydrate 67.1, Fiber 1.7, Sugar 47.8, Protein 6.1
WHITE CHOCOLATE FROSTING
Steps:
- In a small saucepan over very low heat, melt the white chocolate until smooth, stirring constantly. Allow the pan to stand on the counter for 10 minutes to cool down to room temperature.
- Blend in the shortening with a handheld mixer. Place the saucepan in the refrigerator for 20 minutes, until the frosting is slightly chilled and thickened.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Before using, set the frosting on the counter for 1 to 2 hours, to allow it to come to room temperature, then stir with a flexible spatula until spreadable. This frosting works best at room temperature.
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