Im making a cake for my girlfriends birthday, she likes chocolate, so chocolate cake, raspberries filling. Want to do a buttercream frosting, last cakes were fondant. So my question is can you make white buttercream frosting that taste like chocolate, and recipes? Thanks
hey, and welcome. I make the usual BC and add cocoa to it. Everybody seems to like it.. Good luck,
All my choc. butter creams are brown. As far as I know there is no clear chocolate extract. If you really want white color, I don't think a white vanilla butter cream would be a bad comb. with choc, cake, rasp. filling. good luck
could I put white chocolate chips melted in the buttercream? Would I still be able to get a smooth cake? thanks for the feed back
Have you thought about a white chocolate ganache? He's a recipe here on cc:
You could always leave out the rum(or not). I don't have any experience with white ganache but I've used the regular chocolate kind a lot, whipped up just like a heavy buttercream.
will go look at the recipe, and the rum sounds good, wish I wasn't taking it to her as surprise at church!!!!!
leave out the mint extract
I chop 18 oz of good white chocolate. The kind that has cocoa butter in it. Check if you use chips, as most are imitation and don't contain cocoa butter. Add this to the 1/2 cup white chocolate flavored non-dairy creamer. Microwave, 20 seconds, stir. repeat until just melted and smooth (you do not want to over heat white chocolate as it will separate) Let this cool completely to room temp while you prepare your frosting.
Cream 2 cups room temp butter, 1 cup shortening in a mixer until completely smooth.
Mix in 1 1/2 tsp vanilla extract and 1 tsp salt.
Gradually mix in 3 pounds of confectioners sugar, one cup at a time.
Add 3 tbsps meringue powder.
When your melted choc mixture is completely cooled add it to the frosting. (if you add it too soon it'll melt the butter in your frosting)
Beat until light and fluffy.
This is a crusting buttercream and works well on its own. I don't recommend it under fondant as I don't like working with a crusting buttercream under fondant. If you do, reduce the beating time at the end as too much air under fondant will cause settling and bubbles.
OT, but artscallion, I am dieing over you signature,LMAO!!! Wilton fondant? What a horrific way to go!!!!
for all the help ladys!