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 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.
WHITE CHOCOLATE CREAM CHEESE FROSTING
Finally, a frosting that is not overly sweet (like most cream cheese frostings) and isn't the consistancy of soup(like other cream cheese frostings)...I use this recipe to decorate with and it has never failed me...I got this recipe from Wilton and it has become my go-to recipe. (this is not a crusting frosting)
Provided by Sweet Sami
Categories Dessert
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 4
Steps:
- Melt Candy Melts according to the directions given on the bag. Let them cool, but do not let it harden.
- While the Candy Melts are cooling, cream the Cream Cheese in a stand up mixer or with a hand held mixer, till its smooth.
- Add in the melted Candy Melts, slowly.
- Once the Candy Melts and cream cheese are combined, add the butter by tablespoons to the mixture and the lemon juice.
- Combine until smooth and creamy.
- The mixture should not be runny, more of a medium consistancy, if its slightly runny, refridgerate for a while to let it firm up.
Nutrition Facts : Calories 708.5, Fat 75.5, SaturatedFat 45.4, Cholesterol 219.5, Sodium 329.8, Carbohydrate 4.6, Sugar 3.4, Protein 6.4
WHITE CHOCOLATE FROSTING
Based on a recipe from Cook's Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. The editors preferred this frosting whipped - refer to the "TIP" at the end of the instructions. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.
Provided by mersaydees
Categories Dessert
Time 50m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place chocolate, corn syrup, vanilla, and salt in food processor.
- In small saucepan, bring cream to boil.
- With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
- Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
- Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.
- TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.
Nutrition Facts : Calories 944.2, Fat 66.4, SaturatedFat 40.9, Cholesterol 110.9, Sodium 171.2, Carbohydrate 83.2, Sugar 78.7, Protein 7.6
WHITE CHOCOLATE WHIPPED CREAM FROSTING
This frosting recipe is a great alternative to buttercream frosting. What is great about this frosting is that it great to pipe with.
Provided by Mebriella
Categories Dessert
Time 20m
Yield 1 batch, 24 serving(s)
Number Of Ingredients 3
Steps:
- For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
- While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
- Add the whipping cream to the cold bowl.
- Using a mixer, whip for a few minutes until peaks form.
- Add the powdered sugar / pudding mixture a little bit at a time.
- If you are adding color, you can add this now, it is best to use gel coloring.
- Mix frosting until it is thick and it is the consistency to pipe with.
- If it gets too thick add a little bit of milk (1 teaspoon at a time.).
- Be careful to not over mix as the whipping cream will start to separate.
- Happy frosting!
Nutrition Facts : Calories 89.6, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 63.2, Carbohydrate 5.6, Fiber 0.1, Sugar 4.3, Protein 0.5
WHITE-CHOCOLATE BUTTERCREAM
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
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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WHITE CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (181)Estimated Reading Time 5 minsCategory Cakes And Cupcakes
- 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.
WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING | DESSERT …
From dessertnowdinnerlater.com
4.7/5 (24)Total Time 10 minsCategory Cakes, Cupcakes And FrostingCalories 160 per serving
- 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 additional 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.
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