Buttercream users, Has anyone tried the recipe below? I had a request for it but i'm wondering how it will hold up on a wedding cake. I plan to make a test batch and put it on cupcakes. Almost seems too simple, LOL.
makes 4 cups of frosting
- 1 lb (2 cups) butter
- 2 cups white chocolate chips
How to Make
- In a medium saucepan combine butter and white chocolate chips.
- Melt together over low heat, stirring. The butter and white chocolate will separate.
- When everything is melted remove from heat and allow to sit for 15 minutes or so. PLace saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours.
- When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.
- Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
- Pipe or frost cupcakes or cake.
If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.
I'd love to know this too. I saw this recipe and thought about it...but haven't yet tried it. The possibilities would be great with all the different variety of chips out there these days.
I haven't done this recipe but did one of the back of a bar of baking chocolate once, that was just the chocolate and butter and it made a nice frosting. I can't say how it would hold up on a wedding cake as I only spread it on cupcakes but the two ingredients did work to make a frosting, not sure I would call it a buttercream though.
I saw this recipe today, trying it out this weekend, did you end up trying it? I'm curious to know if it's good.
Let us know how it turns out :-)
I made the milk chocolate version. Very soft and fluffy and pale brown. If it sets up solid like a stick of butter in the fridge, you could get the fondant on......but it is soft at room temp not runny but soft. I only tried it at room temp. Perhaps upping the chocolate chips to butter ratio would help. But I would say since there is significant butter, treat it like a regular buttercream, even if chocolate chips are designed to keep their shape. In other words, avoid high temps. You could maybe even whip some shortening into it room temp to see if that helps. Maybe reduce the butter a tiny bit when melting and add the same amount of shortening when whipping. HTH
This is basically a form of ganache. Butter is made from churning or whipping cream for a long period of time. I'm going to add this to my list of icing ideas.... Thanks for sharing!