Buttercream Icing


I needed buttercream icing to fill my red velvet cake. I know that there are a gazillion recipes on the internet so I Googled for the best one in the net.
Recipe Owner: Keep It Sweet Blog


4 ounces baking white chocolate
1/2 cup heavy whipping cream
1/3 cup milk (any type is fine)
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups confectioners’ sugar

The recipe for White Chocolate Buttercream makes twice as much frosting as you will need.  Start thinking of other ways to eat it, you won’t want this deliciousness to go to waste (well, you could always freeze it too).
1. Weigh your chocolate to make sure you use an accurate amount. 

2. Combine the chips in a saucepan with heave whipping cream and melt on low-medium heat. Stir continuously. (My note: I use a heavy glass bottom mixing bowl and put it on top of boiling water to avoid the cream and the chocolate getting burned. Just don't let the water touch the mixture or else it will curd.)

3. Remove from the heat and stir in your milk.

4. Remove from heat and stir in milk. Refrigerate mixture for about 30 minutes to cool completely. When white chocolate is cool, finish making the buttercream.

Beat the butter until creamy. Beat in confectioner's sugar until the butter and the powdered sugar are light and fluffy.

Now beat in the cooled white chocolate mixture until buttercream is creamy and light.

I actually made a boo-boo when I made this. I got so excited to mix the chocolate mixture and butter mixture together that I only cooled the chocolate for about 10 minutes. So the end result was that the buttercream was lumpy. But still tasted great!

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