Light and fluffy like the best buttercreams are, the addition of white chocolate only makes this frosting that more luscious!
WHITE CHOCOLATE BUTTERCREAM FROSTING
Despite having melted white chocolate added, this lovely buttercream can be tinted any color you like. For my Pink Grapefruit Chiffon Cake, I made my White Chocolate Buttercream Frosting, PINK!
I added some pink grapefruit zest to my tinted white chocolate buttercream frosting this time around. The zest added a fabulous citrusy freshness that made it the perfect complement to my Mother’s Day Luncheon cake.
TIPS FOR MAKING FABULOUS BUTTERCREAM FROSTING
Buttercream frosting isn’t incredibly hard to make, but there are a few tips to follow that will ensure success. And when you use white chocolate, it comes with its own set of rules!
Don’t worry, just make sure you read through the recipe before starting. Then follow my tips and you’ll have a glorious bowl of luscious white chocolate buttercream frosting when you’re finished!
- Allow your butter to soften at room temperature so it can be easily combined with the powdered sugar. You want the mixture to be super smooth.
- Blend egg whites in a stand mixer for 1 minutes on low before slowly adding the powdered sugar. Blend until sugar is completely moistened and completely smooth.
- When adding the softened butter, add it in 5 large pieces while the mixer is running on medium speed. Make sure it’s completely incorporated before going to the next step.
- Real buttercream frosting takes some effort to make properly, but it will hold up to one week if tightly covered and refrigerated.
- I recommend using real vanilla. The role of vanilla is not only for its base flavor, it also enhances the sweetness of the sugar, so adding a bit more will allow you to decrease the amount of sugar in recipes.
- It’s easy to vary the flavor of this basic buttercream recipe. Try stirring in a little citrus zest or a second extract, like lemon, to add another dimension of flavor to the buttercream.
AND HERE’S MY TIPS FOR ADDING MELTED CHOCOLATE
A word of caution here, melted chocolate can be a little problematic if used at an improper temperature or added incorrectly. Here’s my tips to make it problem-free!
- Melt white chocolate in the microwave, 30 seconds at a time, stirring between each heating. It must be perfectly smooth.
- Let cool for 3-5 minutes, no longer! It’s consistency is very important to the final results.
- Make an indentation in the center of your sugar mixture and carefully pour the melted chocolate into the well you created. DO NOT let the melted chocolate touch the bowl.
- Take your spatula and lightly push some of the mixture from the edges into the center to cover the chocolate.
- Start incorporating the chocolate on a slow speed, making sure the chocolate is not moving onto the sides of the bowl. Scrape down sides of bowl several times before increasing the speed.
- Increase speed to medium and beat for 1 minute, stopping half-way through to scrape down sides.
I know you’ll have a smashing success making your own White Chocolate Buttercream Frosting. Just follow my tips from start to finish and you’ll have 6 CUPS of frosting for your favorite baked goods!
WANT TO TRY MY MOTHER’S DAY LUNCHEON DESSERT RECIPES?
I’m sharing my Pink Grapefruit Chiffon Cake recipe so you can duplicate the fabulous cake you see at the top of this post. It’s one of two desserts featured in my “French-Themed” Mother’s Day Luncheon.
I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year. They last forever if kept in a dry, dark and cool location.
It turned out so lovely with three luscious layers, just aching for some PINK White Chocolate Buttercream Frosting. Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need all 6 cups of frosting for this cake.
Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear! So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.
It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication. In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices. They are amazingly addictive, so be careful to save enough for your presentation!
I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint. Don’t they look lovely? And they taste even better!
CLICK HERE FOR THE RECIPES:
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4 oz. pasturized liquid egg whites
16 oz. powdered sugar, sifted
3 tsp. lemon extract
1 tsp. vanilla extract
¼ tsp. kosher salt
24 oz. unsalted sweet butter, cut into chunks, room temperature
7 oz. high quality white chocolate, melted in microwave and cooled for 5 minutes (NO LONGER!)
Optional: Pink/Red Liquid or Gel Food Coloring
1 Tbsp. pink grapefruit zest
1. Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix together the other ingredients.
2. Start blending egg whites in a stand mixing bowl with whisk attachment and slowly start adding the powdered sugar. Continue blending until the sugar has been completely liquifies.
3. Add extracts and salt. Increase speed to high until the mixture becomes thick and glossy, stopping half-way through to scrape down sides of bowl. It will take about 4-5 minutes total.
4. Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended.
5. Make a well in the center of the mixture and slowly pour in the melted white chocolate. DON’T let it touch the sides of the bowl. Whisk the mixture on slow initially, increasing the speed to medium-high. Stop and scrape down sides of bowl several times until fully mixed into frosting mixture.
6. OPTIONAL: Add food coloring at this stage if you want a tinted frosting. If you're using zest, add it now too.
7. Increase speed to medium-high and whisk mixture until light & fluffy, about 3-4 minutes.
Serving Size 1
Amount Per Serving
Calories 81Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 56mgCarbohydrates 6gFiber 0gSugar 6gProtein 0g