White Chocolate Buttercream Question

Decorating By pastrychef101 Updated 20 Jun 2009 , 9:12pm by cakesbykiki

pastrychef101 Posted 20 Jun 2009 , 1:30pm
post #1 of 6

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!

5 replies
bashini Posted 20 Jun 2009 , 4:34pm
post #2 of 6

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. icon_smile.gif

LisaR64 Posted 20 Jun 2009 , 5:51pm
post #3 of 6

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.

Misdawn Posted 20 Jun 2009 , 5:59pm
post #4 of 6

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.

pastrychef101 Posted 20 Jun 2009 , 8:50pm
post #5 of 6

Thanks everyone! I'll go ahead and give it a try.

cakesbykiki Posted 20 Jun 2009 , 9:12pm
post #6 of 6

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.

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