I have a request from getting married July 4 to use a white chocolate buttercream on her wedding cake. Has anyone used this before? I'm concerned about stability for one thing. Does the icing still crust? I would appreciate any information. Thanks!
Hi, I have used white chocolate buttercream once. It was for a cake that I made in november. So it was quite cold. It does crusts, but not sure how it would hold in the warm wheather. I just added melted white chocolate to my normal buttercream.
I've used it several times and love it. It crusts very, very well, but I must admit, I've never tried it when the temperature was really hot.
I've used it three times in the last month...seems to hold up very nicely. I just add about 8 oz (melted) to my buttercream.
Thanks everyone! I'll go ahead and give it a try.
I have used it a few times, I just add melted white chocolate to my buttercream. I will say that you can't really pipe with it. The white chocolate hardens and clogs the tips up.