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White Chocolate Buttercream Oopsie...need help!!

post #1 of 21
Thread Starter 
Hi...hoping you can all help me! I made a white chocolate buttercream this weekend that was to die for. It was a white chocolate ganache made from white chocolate, 1/2 stick of butter, and whipped cream. Then I beat this ganache with 2 sticks of unsalted butter, and it was a wonderful, light, less sweet frosting that held well.

Well, I made the same exact frosting tonight for a cake for Friday, and the butter I used, well, I thought it was unsalted (It was a brand that I just bought that I thought was unsalted). But it wasn't....so now the buttercream has a saltier taste. It is not terrible, but what can I do to fix it? Is it ruined, or is there anything I can add to help bring it back. Pastry heros, where are you???
I love my lil' munchkin
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I love my lil' munchkin
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post #2 of 21
Thread Starter 
pretty please?? anyone???
I love my lil' munchkin
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I love my lil' munchkin
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post #3 of 21
Maybe after sitting for a day the flavors will meld more and the salt will be more absorbed into the icing. I use salted butter all the time and never noticed the icing being salty tasting, but then I also do not add extra salt to the batch when I make frosting.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #4 of 21
A couple of things you could try... (no idea if they would work though)

1. Add a little more sugar to balance the flavour...

2. This may be pretty far out there, but when you over-salt a stew, you add a piece of potato and it absorbs a lot of the salt while it cooks... you could set a bit of icing aside in a small dish with a cut piece of cooked potoato to see what happens...?)
post #5 of 21
I had the same idea about the potato MelC! Hey it's worth a shot! Let us know if it works ellepal!
post #6 of 21
maybe you could try a little corn syrup.
post #7 of 21
That white chocolate buttercream recipe sounds so delish.. would you be willing to share the exact recipe? Thanks!
Ginny
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Ginny
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post #8 of 21
I would think for balck you would use the dark chocolate then it would come up dark and not real nead for tinting.
post #9 of 21
Gingoodies-I was thinking the same thing!! I make a regular chocolate ganache bc that is from the baking911 site but have been trying to get a white chocolate one to work the same! ellepal we would love it if you could share! Thanks!! icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #10 of 21
dodibug.. my mind is leaning toward a holiday cake.. red velvet cake with the white chocolate buttercream... OH MY!!!!!!
Ginny
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Ginny
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post #11 of 21
I would love to know the recipe too..love ganache. Can't stand buttercream..way too sweet for me.
post #12 of 21
another thought.....you could add cream cheese.

It's delicious.

For my recipe, I use regular 1 buttercream recipe, 3 oz white chocolate, and one pkg of cream cheese, use milk to thin it out to desired consistency. It is soo good.
post #13 of 21
Thread Starter 
wow..thanks for all the good advice!! The buttercream recipe I discovered on my own by accident, so I don't really have set measurements.

I made a white chocolate ganache (I put one medium size bag of white chocolate chips--premium morsels) into a pot over a very low flame, and gradually mixed in 1 small carton of heavy whipping cream. I also put in 1/2 stick of SALTED butter. (that is the only salted that should go in) I kept mixing until everything got incorporated and it made a nice ganache. Once finished, I put the ganache in my kitchenaid mixing bowl and let it whip up for a few minutes.

Then I let the ganache cool in the fridge. Then I took 2 sticks of UNSALTED butter (be sure that it's unsalted--don't make my mistake) and softened it to room temp.

Then I got my kitchenaid mixer and started whipping up the cooled ganache again. I added the softened butter gradually until it was all incorporated, and then I let the entire bowl of ganache/buttercream mix on high speed for about 10 minutes.
It was a really delicious taste...you don't add any sugar, and it is not too sweet at all...it's just really creamy, but also fluffy. I did two cakes with the first batch of this buttercream, and people were raving about it. (you can see one of the cakes on my website under birthday cakes....it is the sailboat cake with the little sailor).
I love my lil' munchkin
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I love my lil' munchkin
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post #14 of 21
Thanks ellepal! I can't wait to try it! It sounds exactly like what I have been looking for.

Mmmmm, red velvet and WC bc. Oh and the cream cheese idea-mmmm.
I think I gained 5 lbs just reading the post icon_lol.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #15 of 21
Gosh this sure sounds good. I think this will have to be the next buttercream I do. You said a medium bag. Would that be about the same size as a (maybe 16oz) bag of chocolate chips?
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