Whitechocolatebuttercream Recipes

WHITE CHOCOLATE BUTTERCREAM FROSTING

White Chocolate Buttercream Frosting image

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

Ingredients

1 cup butter, softened (no subs)
2 cups confectioners' sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half

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

WHITE CHOCOLATE BUTTERCREAM FROSTING

White Chocolate Buttercream Frosting image

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

Ingredients

3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
5 cups (575g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream
1/2 teaspoon (3g) salt - optional to cut the sweetness

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 BUTTERCREAM

White-Chocolate Buttercream image

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

Ingredients

20 ounces best-quality white chocolate, finely chopped
1 1/2 cups whipping-quality pasteurized egg whites
1 3/4 cups plus 3 tablespoons sugar
2 1/4 cups unsalted butter, (4 1/2 sticks), softened, cut into 1-inch pieces

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.

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First things first: melt the chocolate. I prefer to pour the white chocolate chips in a glass bowl and place it over a pot of boiling water (double boiling), stirring constantly. If you are using Baker's Chocolate, chop it up first. The microwave is another option, but keep your eye on it and do 30 seconds at a time. Let cool to room temperature.
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