So Im making a white chocolate raspberry cake for my best friends birthday party on Sunday. I baked all the cakes and froze them. Today I took them out of the freezer and spread the raspberry on them.
I go to make the frosting. Its cream, white chocolate, gelatin, and sugar.
Everything was going great. The chocolate melted and cooled nicely, the cream was getting stiff, so I melt the gelatin and add it. So far so good. Nice soft peaks in a perfectly chilled bowl and mixers. I go to add the COOLED chocolate and what happens?
SOUP! The stiff frosting turned to soup! White soup with chunks of......white stuff.
It tastes good, but I cant frost nothing now. Ive got cakes with raspberry on every counter I own and no stupid frosting. ARGGGGGGGGGGGGGG!!

I had the same thing happen to me when I made that type of frosting. So here is a bump!

The only thing I can think of is if maybe you beat the cooled white chocolate first then added to the buttercream (not that I have done this, but it sounded good )

Maybe get the whole thing pretty dang'd cold in the fridge, and then just beat it 'til it's blue!!

Turn on the Kitchenaid and let it go for a while--the cream SHOULD hold up with those ingredients--?

What the...?

Now I want to know what's up!

--Knox--

Well, I stuck it in the freezer for a bit and I took it out and tried to beat it again.
Basically, I and everything around me, wound in with white sticky frosting on us/it. Plus there were little ice crystals in the cream.
So I went to wiltons website and just used their recipe for chocolate buttercream but instead I substituted reg choc for white.
Im glad I did because it tastes soooooo much better. I couldnt stop licking the beaters lol.

LibraNikki:

Yes...I was going to suggest a "do over" with regular buttercream and MORE white chocolate, but sometimes when you suggest adding "more" ingredients, people get all defensive about "spending more $$!"

So that's why I didn't...

But I'm glad your new icing tastes wonderful--I'm going to have to try the white chocolate thing one of these days.

Glad it worked out for you!

--Knox--

Is that type of icing easy to smoothe? I would love to try something other than the crusting BC and still be able to smoothe it.

Here's what I would do.
Melt the white chocolate in the cream before whipping and let it cool overnight(or freezer if you are in a hurry). That way the butterfat from the white chocolate mixes and whips up with the cream at the same time.
Of course the thing you always have to look out for is whipping the cream too much because you will get butter and a bunch of water. But you probably allready know that.

I think what I did was overbeat and probably added the white choc too quickly and it probably wasnt cold enough. But, it said to beat until it was all incorp. and there was still streaks of choc so thats why I kept beating. Next time I know, but then again, the Wiltons recipe was so much easier and yummy-er (if thats a word lol).
Yes it was super easy to smooth and crusted over pretty nice even though it was the cumb coat. I think Im going to make another batch and use it as the top coat. It left a nice finish.
And I totally dont mind spending more money on ingredients. It was just a rush job because I had all the cakes assembled on my counters and nothing I could do with them until I could layer them.
We only have one car and my hubby had it. I wouldve hated to leave the cakes out all afternoon, then go to the store, then come home. Id be frosting cakes till 4am! LOL.
Anyhow, thanks for all the tips and advice!

sounds like something that would happen to me

that sounds like an interesting recipe - where did you get it? Is it on here?