My MIL is visiting and I'm making her a birthday cake. She wants a cake like I made a few weeks ago for a charity auction. I covered it with white chocolate buttercream. But because I wanted to save money, I didn't buy any white chocolate this time. I figured I'd give her the cake and filling, but just use a regular buttercream (which is still delicious!!) But she seems disappointed that I don't have white chocolate. (She's still getting a dark chocolate fudge cake with strawberry cream filling and homemade buttercream! I still think that sounds incredibly yummy!)
So the question is: I have some of that cheap stuff you dip pretzels and stuff in. It's used for making your own almond bark. The package says something like "vanilla coating". I told her I was nervous using it in icing because it's not really used for baking, but just for melting and coating. I hate to try it and waste an entire batch of buttercream if it messes it up. Have you ever used it in buttercream in place of the real baking/melting chocolate? Will it taste good? Or will it ruin the buttercream? (I used the Wilton recipe, 1/2 butter, 1/2 crisco, vanilla flavoring, not almond this time.)
White chocolate contains cocoa butter, the white chocolate coating contains vegetable fat, instead.
Here's a recipe that use white chocolate chips:
Almond bark frosting:
Candy coating frosting recipe:
JanH To the rescue again! You are always so helpful with your links!! Thank you so much. I appreciate it (on this post and so many others!)
I ended up doing a regular vanilla buttercream, but this is good to know for future reference. (She loved the cake, even with the regular buttercream, so that's good. ) I'll try these in the future!!