This frosting was made from a whipped white chocolate ganache and Swiss Buttercream. I created this recipe for my cousins bridal shower cupcakes. See my pictures section to see end product! Please note both the ganache and the White Chocolate Buttercream is addicting…if you like white chocolate of course! I had a hard time not eating by the spoon full!
Ingredients
- 12 oz White Chocolate chopped or chips (I used Nestle Morsels)
- 1 cup heavy cream
- 1-2 cups Swiss Buttercream (recipe I used is from Joythebaker.com)
Instructions
-
Heat heavy cream in small sauce pan on medium/low until it just begins to boil (be careful cream will over flow when it makes to a rolling boil). Put Which Chocolate chips in metal mixing bowl (I used my Kitchenaid bowl), pour hot heavy cream over morsels. Let sit for 2-3 minutes. Using paddle attachment mix until all chips are melted and well combined. Turn off and allow to cool to room temp, to speed up process you can surround mixer bowl with an ice pack and keep mixing on medium/low speed. Once mixture is cool beat on high until it gains body and it is spreadable. At this stage it can be used as a cake filling. I decided to add Swiss Buttercream to make the frosting lighter (in texture and taste) and slightly more stable under warm conditions. You could also use Italian Buttercream.
I am very new to cake central and to your recipes. I am intrigued by the swiss butter cream filling, I'm thinking of using it on a vanilla sponge. I will write about its success.
This sounds wonderful!! But I get a 404 error message when I click on your name. I would have really loved to see the end product!
Yes, white chocolate is addictive as well as the buttercream. I make mine in a similar fashion by making ganache with out whipping it, when cool whip it into SMBC. I use it in red velvet cake instead of cream cheese buttercream.
Thanks for sharing.
I do this when I find have I don't have quite enough smbc and I have ganache left over from covering the cake which I don't wanna waste... it tastes SOoo good hardly any makes it to the cake...!!!! It does tend to be very heat sensitive tho-so watch out!!!