I am wanting to add some white chocolate to my buttercream recipe. I like this recipe because I am comfortable with it, it is very smooth and tastes really good- just the right amount of sweetness.
Last time I made it with the white chocolate, it tasted really good but did not crust all that great. It was OK, but when I did the VIVA method, it did stick in a couple places.
How can I change it so it crusts better?
1/2 c butter
1 1/2 c Crisco
1 tsp popcorn salt
1 TBS meringue (hot and humid here)
2 lb bag of 10X sugar
1/3 cup liquid (either whipping cream of if I don't want to refrigerate, I will use coffee creamer mixed with liquid)
Should this crust?
And if so, should it crust with melted white choc added?
How much chocolate should I add for good flavor?
Thanks so much!!!
Sounds like a great recipe, I don't know the answer to your question but would like to know as well.
Maybe if I add some more sugar?
I can't find a recipe for crusting white chocolate icing on this site.