I wanted a buttercream that has a significant, recognizable white chocolate flavor and that is not too sweet. This is what I came up with. It has a decadent white chocolate flavor. The cream cheese cuts the sweetness… but it is still pretty sweet.
The frosting crusts and can be smoothed using the Viva method. The frosted cake stands up well to refrigeration during this warm, humid summer weather. It also sits well at room temperature without getting too soft. I like to pair it with lime curd and raspberry mousse fillings. I have not yet tried it under fondant. If you do, please let us know how it works for you.
18 oz white chocolate (3 – 6 oz boxes)
1/4 cup milk
1 cup butter (room temperature)
1 cup Crisco
1 8oz block cream cheese (room temperature)
2 T meringue powder
1 T clear vanilla
4 pounds powdered cane sugar (more or less as needed)
1/4 cup cream (or whole milk)
Melt white chocolate squares in 1/4 cup milk over very low heat. Remove from heat to cool.
Cream butter. Add shortening and cream until smooth. Add cream cheese and blend all until well mixed and very smooth. Add meringue powder and mix well. Add vanilla and mix well. Add approx. 3 – 3.5 pounds of powdered sugar and mix just until the mix comes together. Add cream and mix in slowly until incorporated and until the frosting is smooth. Add more powdered sugar until consistency is appropriate. Makes about 9 cups frosting – Enough to frost and fill a two-tier 2x 6″/2×10″ layer cake. Refrigerate or freeze until ready to use.