White Chocolate Buttercream

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Recipe photo
Hands-on time:
Total time:
Yield: Frosting for an 8" layer cake or 24 cupcakes.

Recipe photo

This rich, creamy frosting features a luscious hint of white chocolate.

White Chocolate Buttercream

star rating (3) rate this recipe »
Hands-on time:
Total time:
Yield: Frosting for an 8" layer cake or 24 cupcakes.
Published: 10/25/2010

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt (if you use unsalted butter)
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 1 tablespoon vanilla extract
  • 3 1/2 cups confectioners' or glazing sugar, sifted
  • 2 cups soft butter, vegetable shortening, or a combination of both*
  • 1/2 cup chopped white chocolate, melted
  • *We love the flavor of butter. But if your cake will be sitting in a hot place, use some (or all) vegetable shortening to help keep the frosting stable.

Directions

1) Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature.

2) Mix in the meringue powder. Use a mixer to beat on slow speed for several minutes, until the powder is dissolved and the mixture is foamy.

3) Increase the mixer speed, and beat until soft peaks form.

4) Beat in the vanilla, then the confectioners' or glazing sugar.

5) Add the soft butter or shortening a few tablespoons at a time, beating well after each addition and scraping down the sides of the bowl occasionally.

6) Add the white chocolate the same way as you did the butter or shortening.

Yield: Enough frosting to fill and frost an 8" layer cake or 24 cupcakes.

Reviews

1
  • star rating 01/15/2012
  • an from Brooklyn, NY
  • This was pretty simple to make and came out great. I was afraid that the white chocolate would be too much, but I think it added a little something to the vanilla frosting. I gave it a 4 mostly because it was more time-consuming to make than other frosting recipes that taste just as good.
  • star rating 02/12/2011
  • Cindy Leigh from KAF Community
  • This recipe was great except for one deal-breaker: the white chocolate hardened on contact with the nearly-done buttercream. This resulted in a rice-y texture that would not go through my piping bag. I ended up with a sorry looking platter of stuffed strawberries because it didn't pipe right. I wonder if some of the icing should be stirred into the melted chocolate before adding to the full mixture? Not sure. Next time I'll just leave out the chocolate. A shame, since the taste was great.
    I am sorry to hear of your difficulty. This can be caused by several variables: the type of chocolate, the temperature of the melted chocolate, the temperature of the buttercream. Please give us a call on the Bakers Hotline for help tracking down the cause. Frank @ KAF.
1
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