Looking For White Chocolate Frosting Recipe
Baking By butternut Updated 2 Jul 2006 , 4:49am by TexasSugar
Hello everyone. I need some help, please. I'm looking for a white chocolate frosting recipe that does NOT need to be refrigerated. I have one recipe that I really like but it calls for cream cheese. I can't find a recipe that doesn't need to be refrigerated. Does anyone out there by any chance have one???? I want to use this frosting on the Bride's cake. If I can't find a recipe for the white chocolate frosting, does anyone have a suggestion what other frosting would go well with this cake?? Thanks so very much!!!!
I use my regular buttercream and added in melted white chocolate, like I would for regular chocolate icing.
Good morning everyone and Happy 4th of July week-end!!!! Now, can anyone tell me please how much melted white chocolate that I can add to my regular buttercream recipe and still be able to pipe well, etc.??? Or is this totally out of the question when you add something like chocolate to your buttercream frosting?? I would also love to be able to smooth the frosting with the Viva towel method. Is this at all possible?? Thanks so much for any help that you can give me. I really appreciate it!!
Rose Birenbaum has some in The CaKe Bible. Do you have that book. It is a good book especialy if you like to bake from scratch. And even if you don't there are so many things in it that are helpfull and many BC recipes and other type frostings including a fondant recipe. There is a new revised edition out now.
Good morning everyone and Happy 4th of July week-end!!!! Now, can anyone tell me please how much melted white chocolate that I can add to my regular buttercream recipe and still be able to pipe well, etc.??? Or is this totally out of the question when you add something like chocolate to your buttercream frosting?? I would also love to be able to smooth the frosting with the Viva towel method. Is this at all possible?? Thanks so much for any help that you can give me. I really appreciate it!!
3 oz of unsweetened chocolate or 3 squares for each 3 cup batch. For the gift box cake I made I only used 2 oz per each batch. I figured the icing would have been too sweet. It was still nice and chocolate-y..... LOL that's sooooo not a real word.
Hey butternut (I love your name!!) Here is a white chocolate buttercream recipe that I just tried today. I've had the recipe for awhile, but just now got a chance to use it. It's very yummy and thought you might like to give it a try. I can't remember where I found it.
White Chocolate Buttercream Frosting
6 Oz White Chocolate; chopped
1/4 C Whipping Cream
1 C Butter; Cut In Pieces
1 C Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes until chocolate
is almost melted, stirring halfway through heating time. Stir until white
chocolate is completely
melted. Cool to room temperature. Beat butter and sugar gradually into
cooled mixture on high
speed until light and fluffy.
HTH Hugs, ~Denise
I will try this weekend to send the recipe. My books are in my "library" where houseguests have taken over and are sleeping.
Thank you so much, TexasSugar. The buttercream recipe that I use is a crusting recipe so that I can use the Viva method of smoothing. Do you think that I would lose this option of smoothing if I add the white chocolate? Thanks again!!!
Sorry forgot to check this board. Adding chocolate, white or other wise does not change the crusting factor that I have noticed. The only think is that you may have to add a little more liquid to it.
I have added anywhere from 3 to 6 ozs of milted white chocolate squares to my buttercream and it worked great. Start with 3oz then taste. If you want more of a chocolate taste add more.
There are times I will melt a whole back of chocolate chips and add to the icing, so you just have to play around with it a little to get the flavor you want. 
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