Sharon Zambito's Butter Cream

Decorating By linnod Updated 24 Oct 2014 , 3:14pm by linnod

linnod Posted 19 Oct 2014 , 9:46pm
post #1 of 3

I love using Sharon Zambito's butter cream. Has anyone ever tried adding white chocolate (of course melted lol)?    How much?

2 replies
Rfisher Posted 21 Oct 2014 , 11:02pm
post #2 of 3

AI did a couple times years ago. I did 1/2 butter 1/2 HRS. I used 4 oz. Ghirardelli once and green and blacks 3.5 oz the other time to a batch. G &B was better. You could do less, and the recipe could hold on to certainly more without breaking. White chocolate taste, to me, is a love it or leave it flavor to most people. What I used was almost cloying to be on the full cake. I only used as filling. But then, that was my tastes..........

linnod Posted 24 Oct 2014 , 3:14pm
post #3 of 3

Very helpful. Thanks

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