White Chocolate Buttercream Food

WHITE CHOCOLATE BUTTERCREAM FROSTING

White Chocolate Buttercream Frosting image

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

Ingredients

1 cup butter, softened (no subs)
2 cups confectioners' sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half

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

White Chocolate Cream Cheese Buttercream Frosting image

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

Ingredients

12 ounces white chocolate, chopped
12 ounces cream cheese, softened
8 ounces unsalted butter, softened
1 1/2 teaspoons vanilla
2 tablespoons lemon juice, freshly squeezed and strained
4 cups confectioners' sugar, sifted

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.

WHITE-CHOCOLATE BUTTERCREAM

White-Chocolate Buttercream image

Use this to make our Igloo Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes about 9 cups

Number Of Ingredients 4

Ingredients

20 ounces best-quality white chocolate, finely chopped
1 1/2 cups whipping-quality pasteurized egg whites
1 3/4 cups plus 3 tablespoons sugar
2 1/4 cups unsalted butter, (4 1/2 sticks), softened, cut into 1-inch pieces

Steps:

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

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