Comments on: White Chocolate Buttercream Recipe

By: Whitney

Whitney — Mon, 10 Apr 2023 16:29:28 +0000

In reply to Shreeya. Hi Shreeya! I have never tested this recipe as a heat stable buttercream, and since it has white chocolate in it I'm not sure how it will hold up. You can try adding 1 Tbsp of meringue powder to it per batch but you'll need to experiment with the heat resistance since it has that melted white chocolate in it.

By: Shreeya

Shreeya — Thu, 06 Apr 2023 20:43:45 +0000

Hi Whitney!
What are the changes in the recipe to be made if I want to make one which will not melt under the heat?
Do I have to use meringue powder?
Thank you!

By: Whitney

Whitney — Thu, 06 Apr 2023 05:27:23 +0000

In reply to Debbie. Hi Debbie! Yes, exactly. If the chocolate gets too cool there will be little lumps of chocolate in the buttercream. This recipe works best when the chocolate is fully melted and smooth, but still a tiny bit warm (just not hot enough to melt the buttercream). I'm glad it still tastes amazing and it perfectly spreadable and hope that next time it's even better!

By: Debbie

Debbie — Wed, 05 Apr 2023 23:53:42 +0000

Perfectly spreadable and fantastic tasting but I ended up with small lumps of chocolate in the icing. I didn’t want to burn the chocolate chips or have it very hot so microwaved until just melted and smooth. I think by the time the icing was ready for the melted chocolate, it was too cool. Is that a reasonable assumption?

By: Whitney

Whitney — Sun, 02 Oct 2022 05:02:01 +0000

In reply to Mariam. Hi Mariam! Will you be using the frosting as filling as well or just the semi naked decoration? And what sizes are your tiers?

By: Mariam

Mariam — Thu, 29 Sep 2022 21:55:19 +0000

Hi. How many cups of this would I need for a 3 tier semi naked wedding cake ?

By: Whitney

Whitney — Tue, 10 May 2022 16:27:17 +0000

In reply to Celia R. That's amazing, Celia! So happy you loved this recipe and thanks for all the details for making it heat stable!

By: Celia R

Celia R — Sun, 08 May 2022 11:13:37 +0000

Looking for a frosting that would hold up under 6 layers of cake in a rainbow cake. My sister found this recipe and we thought it might give us a tasty stable option instead of pure ganache. Boy oh Boy! Did this work a TREAT! The frosting was so stable NOTHING seemed out the sides, even with significant weight in the cake. AND it remained creamy after being refrigerated. Incredible!

Couple of changes we made:
Added 1/2 again more icing sugar to thicken it up a little more.
Did a half butter, half shortening combo because we live in a warm area.
Used salted butter and scaled back the salt a tiny bit.

Chilled in the fridge for 20mins (we had double sized batches in the fridge that we cycled through as we decorated). Then piped the layers and smoothed.

This was an absolute dream to work with!

Side note: Trialled a little lemon juice to the mix and found it very tasty, but lost the white chocolate flavour. However it made me think that if we needed a stable lemon buttercream, this would be a goer!

By: Whitney

Whitney — Tue, 03 May 2022 02:15:46 +0000

In reply to Sheena Yadav Jain. Hi Sheena! This recipe did have 1/4 Cup of milk in it before I updated it and I found that the addition of the milk made the consistency very thin. This updated version is much more stable for cake decorating. If you want to add the milk though, you can add up to 1/4 Cup of room temperature milk in with the vanilla. Hope that helps!

By: Sheena Yadav Jain

Sheena Yadav Jain — Mon, 02 May 2022 07:05:05 +0000

Hi Whitney! It is an amazing recipe of buttercream. I love it. But as far as i remember it had milk also in the recipe. Have you updated the recipe or its not showing by mistake.

Thanks & Regards