I wanted a buttercream that has a significant, recognizable white chocolate flavor and that is not too sweet. This is what I came up with. It has a decadent white chocolate flavor. The cream cheese cuts the sweetness… but it is still pretty sweet.
The frosting crusts and can be smoothed using the Viva method. The frosted cake stands up well to refrigeration during this warm, humid summer weather. It also sits well at room temperature without getting too soft. I like to pair it with lime curd and raspberry mousse fillings. I have not yet tried it under fondant. If you do, please let us know how it works for you.
INGREDIENTS
18 oz white chocolate (3 – 6 oz boxes)
1/4 cup milk
1 cup butter (room temperature)
1 cup Crisco
1 8oz block cream cheese (room temperature)
2 T meringue powder
1 T clear vanilla
4 pounds powdered cane sugar (more or less as needed)
1/4 cup cream (or whole milk)
INSTRUCTIONS
Melt white chocolate squares in 1/4 cup milk over very low heat. Remove from heat to cool.
Cream butter. Add shortening and cream until smooth. Add cream cheese and blend all until well mixed and very smooth. Add meringue powder and mix well. Add vanilla and mix well. Add approx. 3 – 3.5 pounds of powdered sugar and mix just until the mix comes together. Add cream and mix in slowly until incorporated and until the frosting is smooth. Add more powdered sugar until consistency is appropriate. Makes about 9 cups frosting – Enough to frost and fill a two-tier 2x 6″/2×10″ layer cake. Refrigerate or freeze until ready to use.
This is just what I've been looking for...a crusting cream cheese icing recipe. Going to try it tonight...I'll keep you posted! Thanks for sharing:)
An excellent recipe! It was delicious and crusted beautifully. A huge hit with the family and friends. I haven't tried covering a cake in fondant yet so can't say how it would work under that, but it was great as straight buttercream.
when do you add the melted white chocolate? or do you cream it with the butter in the beginning?
uggggh this was horrible it was way to sweet and runny couldnt use it for anything but icing the cake dont waste your money ladies
when do you add the white chocolate at beginning? instructions not clear.
Add the melted chocolate (cooled to just warm) to the butter/shortening/creamcheese mixture.... before adding the powdered sugar. This icing is sweet, but not as sweet as other white chocolate icings I've tried. Personally, I prefer dark chocolate because it isn't so sweet, but some people just love white chocolate and I get lots of requests for it.
Does this need to be refrigerated, since it has Cream Cheese? Would it be good to use as a frosting for cupcakes? Thanks!
I have a basic butter cake recipe, going to use to make wedding cake the instructions are for 350 degrees but unfortunatly no time. Does anyone have an idea?
have you ever used this on a red velvet cake
I loved the taste of this icing but it was a little difficult to decorate with.
i love this frosting. my sister and i have used it twice now and we love it. we always add just a bit more cream cheese to make it a little less sweet. it was bit hard to pipe grass with it but it still worked out great and it held its shape for our halloween cake.
Can this recipe be halved to make a smaller amount? Thanks!
This is HORRIBLE. DO NOT make this! Also, it should say when to add the white chocolate. I thought maybe to add at the end.....then I read reviews and apparently you add at the beginning. So I re made it, and no, its still pretty awful. Way to waste a 30$ block of callebut white chocolate!
Hello everyone , So I have made this recipe and i love it!!!!! The only thing I have made some changes that hopefully would help you. Instead of using crisco and butter I just used regular vegetable shortening and i have used Ghirardelli white chocolate and only 3lb of sugar!!!!
i actually added a lil bit of kosher salt to cut the sweetness just a lil and its AMAZING!!
I just made this recipe and it was not good. The icing was loose, and the texture was horrible. I agree totally with ashleycupcakebaker.... what a waste of money, threw it in the trash and went back to my tried and true cream cheese buttercream icing.
I also add a little salt. If it's too runny, just add more powdered sugar until it's the right consistency. Also, when the chocolate gets cold, it will firm up the frosting. I've used it under fondant before without issue.