I have been scouring for a good white chocolate buttercream recipe...preferably without shortening in it (have never mastered shortening frostings as they taste greasy to me...?)

I'd love to have something to use as piped frosting on some of my cupcake recipes... any help!?

Like you, I'm not a fan of the buttercreams with shortening in them. I love the SMBC. It is so light and silky. Yummy! And it makes very pretty cupcakes, too. I haven't made any white chocolate flavored yet, but I would think you would do it the same as you would chocolate, by melting and then cooling the chocolate and adding it to your buttercream at the end. It sounds so good, I think I will make some today to try it.
Otherwise, just make your buttercream with all butter. That's the basic one I use. I also use whipping cream or flavored coffee creamers as the liquid in this recipe. You will be able to pipe and make pretty swirls with it.

There are several high end recipes in books (Dede Wilson, for example) that add a white chocolate ganache to the IBMC (SMBC OK too). It will pipe like dream.

I for one does not like shortening in my buttercream frostings as well, I do have a recipe for white chocolate buttercream frosting that you might wanna try...



Ingredients:

3 large egg whites at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cut into 16 pieces at room temperature
4 oz white chocolate, melted and slightly cooled

Procedure:

In a large, clean heatproof bowl combine egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly until the sugar has completely dissolved and the mixture is very warm to touch about 2 mins. Remove bowl from the saucepan, using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature and hold stiff peaks ( mixture should not look dry) about 6 mins.

With the mixer on medium-low speed, add the salt and the butter a few pieces at a time, beating well after each addition, if the frosting appears to separate or is very liquidy after all the butter is added, just continue to beat on high speed until it is smooth and creamy, 3-5 mins more. Add the melted and slightly cooled white chocolate and beat until combined, scraping down the sides of the bowl as needed..... Use right away... Hope this recipe helps and please let me know how it turns out thanks.