White chocolate almond buttercream frosting
I made up this recipe for a fancier buttercream
White chocolate almond buttercream frosting
Ingredients
- 1 package white chocolate chips
- 1/4 to 1/2 cup of milk
- 1/2 cup crisco
- 3 sticks sweet cream butter
- 2 pounds powdered sugar
- 2 tsp almond extract
Instructions
- over a double boiler heat 1/4 cup milk and chocolate chips until completely melted and smooth but not hot. Remove from heat.
- Blend together butter, crisco, flavoring, and powdered sugar until well blended. Slowly stir in the melted chocolate mixture. Add another 1/4 cup milk if too thick. Mix well. It should be a light and fluffy texture. After you ice the cake if you refrigerate it, the icing will harden up.
fattening =)
How many oz is the package of chips?
When you say harden up, does it get so hard it would make cutting it a bit difficult? I am looking at using it as a filling inside of a chocolate cake.
how many oz of chips and can you heat it in the microwave? Thanks!
I have tried this recipe twice with an 11 oz bag of white chocolate chips. The first time I thought I did something wrong, so I tried it again. The second time it came out the same. I followed the recipe and directions exactly but each time the frosting was so oily it was inedible. I tried adding more milk, but it just made it runny AND oily. Did I do something wrong, use too much chocolate chips? Anyone have any ideas? I have a cake next week for a client who wants White Chocolate Buttercream and I was going to use this. I would hate to disapointment by substituting something else....