WHITE CHOCOLATE BUTTERCREAM FROSTING
This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 6
Steps:
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
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
WHITE CHOCOLATE ICING
From Cake Central. -- their notes:"I have used this recipe for a lot of cakes. It is great for wedding cakes. Takes paste colors pretty well too."
Provided by nonnie4sj
Categories Dessert
Time 35m
Yield 1 9 inch cake
Number Of Ingredients 6
Steps:
- Melt chocolate in top of double boiler.
- Stir flour into chocolate.
- Add milk a little at a time and blend well.
- Cook over medium heat, stirring constantly, until very thick.
- It should have the texture and consistency of thick pudding.
- Cool completely.
- In a large bowl, beat sugar, butter and vanilla until light and fluffy.
- Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Nutrition Facts : Calories 3272.1, Fat 229.7, SaturatedFat 144.2, Cholesterol 538.1, Sodium 1530.1, Carbohydrate 297.3, Fiber 0.6, Sugar 267.8, Protein 19
WHITE-CHOCOLATE BUTTERCREAM
Use this to make our Igloo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 4
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
- Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
- Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.
WHITE CHOCOLATE FROSTING
Categories Liqueur Mixer Chocolate Dessert Wedding Cream Cheese Triple Sec Birthday Engagement Party Bon Appétit
Number Of Ingredients 4
Steps:
- Stir 18 ounces white chocolate in top of double boiler set over barely simmering water until melted and smooth (do not let top pan touch water). Remove from over water; cool to barely lukewarm.
- Using electric mixer, beat 2 1/2 packages cream cheese and 1 1/2 cups butter in large bowl until fluffy. Gradually add melted white chocolate, beating to blend well. Add 1/2 cup liqueur in 4 additions, beating to blend after each. Reserve remaining ingredients for second batch of frosting.
WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING
This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.
Provided by heather hesson
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
- Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
- Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g
WHITE CHOCOLATE BUTTERCREAM FROSTING
Make and share this White Chocolate Buttercream Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
- Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
- Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Nutrition Facts : Calories 1037.9, Fat 73, SaturatedFat 45.7, Cholesterol 167.3, Sodium 513, Carbohydrate 97.6, Fiber 0.1, Sugar 95.8, Protein 3.7
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WHITE CHOCOLATE BUTTERCREAM FROSTING RECIPE | …
From myrecipes.com
5/5 (9)Total Time 45 mins
- Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes).
- Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar and 1/4 cup heavy cream, 1 Tbsp. at a time, beating at low speed until blended after each addition. Beat in salt and chocolate mixture until light and fluffy. Stir in vanilla.
WHITE CHOCOLATE FROSTING RECIPE | MYRECIPES
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Servings 4.5
- Cook cream in a saucepan over medium heat 3 to 4 minutes. (Do not boil.) Remove from heat; stir in morsels and candy coating until melted. Cool 1 1/2 hours. (Mixture should reach room temperature.)
- Beat at medium speed with an electric mixer 4 to 5 minutes or until spreading consistency. (Do not overbeat.)
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