ASo I'm expanding my repertoire and working on a white chocolate buttercream. I thought about putting some white chocolate into my Swiss buttercream but I love my Swiss buttercream and really didnt want to ruin it so I decided to try this recipe first:

1 cup unsalted butter 2 1/2 cups sifted confectioner's sugar 6 oz melted white chocolate 1/4 cup heavy cream 1/4 tsp vanilla Dash of salt

I used Neilen Massey's Madagascar bourbon vanilla and Callebaut white chocolate so I don't think it's an issue of quality ingredients. White chocolate seems to have an "off" flavor to me so maybe I just don't care for the taste of white chocolate in general. I think it smells abysmal too. Blech!

Does anyone see a reason why this recipe might be substandard?

a quarter of a teaspoon of vanilla

i inhale that much just sniffing the bottle

doesn't that seem like a light amount to you

i agree white chocolate is an acquired taste i haven't acquired yet

i'd consider upping the vanilla or jazzing it up with another flavor of some kind

something tangy to offset that sweety mcsweetykins

raspberry or blackberry

maybe

The best recipes for white chocolate meringue buttercream have an extra step: you make the white chocolate into ganache THEN you mix that with the IMBC or SMBC. With your recipe, I would do the same thing with the melted white chocolate and a half cup of cream. I would add the white ganache to the butter and sugar while whipping on high speed.   You need more sugar, and you sure need a couple teaspoons vanilla.

Callebaut is an excellent brand for dark and milk but I personally don't care for their white chocolate.  It was a lot better after I added some orange oil to it, the one time I tried it in icing.

I have found that Tobler and Lindt white taste a lot better.  So does Belcolade if you can find it. The Hersheys white baking chips are another good tasting brand for baked fillings.

I don't like white chocolate, either. It tastes sour or something. A lot of people who say they like white chocolate actually mean the vanilla flavored baking chips. I do love the white chocolate flavor blend from Silver Cloud Estates, but I put a dab of it in, and more vanilla than white chocolate. 

I made white chocolate cake layers and white chocolate smbc for my anniversary this past weekend. Everyone raved about it. I did use expensive white chocolate. After making the smbc, i then melted the white chocolate on low heat in microwave and added it last. I did use vanilla bean paste also and it  was really delicious. but again, i love white chocolate and all kinds of chocolate. My family and friends had never had anything like it and they just kept telling me how delicious it was. Any that bragged on it. i gave another slice. lol!!!!

wc has no flavor apart from what's added in--it's fat and milk and sugar basically

just punch up the flavor

wc is a sweet blank canvas--go for it

ASome white chocolates are foul-tasting. I use Nestlé and Belcolade, and always add white choc ganache (not melted white choc) to buttercream.

there are a lot of different chocolates that taste like poo--

<shudder>

AI often make white chocolate cream cheese frosting, I use the Ghirardelli baking chips. I grew up eating white chocolate though so maybe I just already have the taste for it!

AI suppose I should give another chocolate a chance before I completely give up. It sounds like something that should be marvelous and decadent so there has to be one concoction I can abide somewhere out there. I truly appreciate all the great feedback and suggestions I find here. Thanks so much!

White couverture chocolate actually does go rancid after a bit - especially if it's been re-packaged in cellophane like they sell at Whole Foods.  I once bought a bar of re-packaged Valhrona (they also sell Callebaut) when I was in a pinch on a Sunday - and it was rancid and disgusting.  So - did you buy Callebaut that was in original packaging or did you buy re-packaged Callebaut by the pound?  Because if you did the chocolate probably went over.

I melt my WC and fold it right in to my SMBC.  About 10oz for 4 cups.  Nom nom.  Just made some today!

White couverture chocolate actually does go rancid after a bit - especially if it's been re-packaged in cellophane like they sell at Whole Foods.  I once bought a bar of re-packaged Valhrona (they also sell Callebaut) when I was in a pinch on a Sunday - and it was rancid and disgusting.  So - did you buy Callebaut that was in original packaging or did you buy re-packaged Callebaut by the pound?  Because if you did the chocolate probably went over.

I melt my WC and fold it right in to my SMBC.  About 10oz for 4 cups.  Nom nom.  Just made some today!

I,ve always, just melted my white chocolate , dk, etc. and put right into my smbc. Yes, is so yummy!!!!