WHITE CHOCOLATE BUTTERCREAM FROSTING
This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 6
Steps:
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.
Provided by FoodJunkie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g
WHITE CHOCOLATE BUTTERCREAM FROSTING
Make and share this White Chocolate Buttercream Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
- Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
- Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Nutrition Facts : Calories 1037.9, Fat 73, SaturatedFat 45.7, Cholesterol 167.3, Sodium 513, Carbohydrate 97.6, Fiber 0.1, Sugar 95.8, Protein 3.7
WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
Tips: Use unsalted sweet butter. Unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. Also, adding 1-2 tablespoons of Meringue Powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather.
Provided by gailanng
Categories Dessert
Time 20m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
- Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
- Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
- Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
A nice, creamy butter frosing. I got this from a Hershey can of cocoa and have made it many times when I want a chocolate frosting. It is extra good and you can regulate the amount of chocolate you have in it. In the recipe below you will find three different amounts of cocoa. You choose what you like--will it be light flavor, medium flavor, or dark flavor? But only use one of the amounts of cocoa.
Provided by Mimi in Maine
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, beat the butter till creamy.
- Add the confectioners sugar and cocoa alternately with the milk.
- Beat to spreading consistency--additional milk may be needed; add sparingly.
- Beat in the vanilla.
WHITE CHOCOLATE BUTTERCREAM ICING
Make and share this White Chocolate Buttercream Icing recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 10m
Yield 1 Batch of frosting
Number Of Ingredients 8
Steps:
- Combine 2 cups sugar, 3/4 cup water and 1/4 cup corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234 to 240 degrees F(soft ball stage).
- Meanwhile, using a heavy-duty electric mixer, beat 6 egg whites with 3/4 cup sugar in large bowl until soft peaks form. Beat in hot syrup in slow steady stream. Beat on medium speed until egg white mixture cools to room temperature, about 20 minutes.
- Cream 2 cups plus 2 tablespoons (4 1/2 sticks) butter in medium bowl until light and fluffy. Gradually beat into egg white mixture (mixture may appear curdled). Continue beating until smooth, light and fluffy.
- Place 2/3 pound chocolate in top of double broiler over barely simmering water. Turn off heat and stir until chocolate melts. Cool slightly. Using low speed, gradually beat chocolate into buttercream. Mix in 1 1/2 teasps vanilla. Transfer to large bowl.
- Repeat process 2 more times with remaining ingredients. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before beating slightly to restore mixture.).
- Makes enough to frost and decorate a 6", 9" and 12", three tier wedding cake.
Nutrition Facts : Calories 22739.2, Fat 1466.5, SaturatedFat 919.5, Cholesterol 3238.5, Sodium 2132.7, Carbohydrate 2391.1, Sugar 2260.5, Protein 130.3
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING
The most perfect balanced buttercream you will ever make! Absolutely the BEST frosting ever!!! Source- wherefloursbloom.com
Provided by gentryk
Categories Dessert
Time 10m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
- Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
- Add powdered sugar & blend again.
- Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
- Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
- Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.
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