This is a delicious alternative to cream cheese icing for Red Velvet Cake, and goes beautifully with many other cakes as well:)


  • 1 1/2 cup shortening
  • 1/2 cup softened butter
  • 4 cups confectioners sugar
  • 1 tsp Pure Vanilla extract
  • 3 tbsp Milk
  • 8oz White Chocolate
  • 1/4 cup Heavy Cream
  • 1 1/2 tbsp unsalted butter ( softened)


    To make buttercream; Cream butter and shortening, add vanilla, add sugar one cup at a time blending well adding one tbsp of milk after each cup of sugar. Mix until well blended. Put white chocolate into a microwave safe bowl add enough heavy cream to cover about 1/3 of the chocolate,add butter to the bowl microwave for 30 seconds on high then WHISK together (using the whisk is key!!) until smooth. Let the ganache cool slightly then whip it into to the buttercream:)


LizS2 Says... 28 Jul 2010 , 8:56am

Is this pipeable (if that is even a word but people on here get it)?

multilayered Says... 28 Jul 2010 , 12:37pm

Yes it is pipeable. I also use it under my fondant after chilling in the fridge.

AngelasSugarShack Says... 29 Jul 2010 , 1:41pm

Will this buttercream form a crust?

mtaylor10099 Says... 30 Jul 2010 , 2:19pm

does it have to be refrigerated?

multilayered Says... 31 Jul 2010 , 6:37am

It will crust it does not need to be refrigerated:)

jlkallred Says... 1 Aug 2010 , 7:22am

Is the white choc in the form of chips, or do you get the bar and break it up?

multilayered Says... 1 Aug 2010 , 2:07pm

For this I just use nestle white chocolate chips...If I were making just ganache I would use higher a quality bar, but for this the chips are great:)

alecialondon Says... 2 Aug 2010 , 8:45am

Sounds delish! Does it make a nice firm frosting suitable for piping swirls on cupcakes?

multilayered Says... 2 Aug 2010 , 2:47pm

Yes it makes a nice swirl on the cupcakes:)

DebbyJG Says... 4 Aug 2010 , 2:40pm

I'm quite sure that Nestle white chips are 0% white chocolate. Most chips you find, other than Ghirardelli or the like, are just hydrogenated oil and vanilla flavoring. So to get a real white chocolate taste, instead of a more intense vanilla, go for the real stuff. :)

StaceyH Says... 23 Aug 2010 , 1:22pm

How large of a cake does this frost?

tristansmama Says... 25 Aug 2010 , 1:50pm

If I make this a couple days ahead and stuck it in the fridge...would it hold up ok? Meaning, will it be to crusty to work with?

tgtweedy Says... 26 Aug 2010 , 3:02pm

I made this today and it tastes awesome, but it came out really thin even though I only used 1 tbsp of milk and let the ganache cool completely. I had to use twice as much powdered sugar to get it to a medium consistency. Do you usually chill it before using it to let it firm up?

multilayered Says... 6 Sep 2010 , 8:51am

It will hold up great in the fridge...and yes you should let the ganache cool and thicken a bit before adding it to the buttercream

mybakencake Says... 8 Sep 2010 , 3:13pm

Hi, after frosting the cake with this recipe is it ok to put in the fridge? im making white cake with strawberry pastry cream filling.

Romi72 Says... 20 Oct 2010 , 5:02pm

I loved it! The consistency is great and gives the cake a superb flavor, especially under the fondant. Yum!

Sweetgrl1963 Says... 4 Jan 2011 , 12:30pm

I am so excited that i found this recipe. I have a Red Velvet cake this weekend. And was looking for an alternative to the cream cheese,I will be covering the cake in fondant, and I do not have good luck with refridgerating fondant covered cakes. I have also made WASC cupcakes for a relatives baby shower this weekend.What do you folks think of using this icing on them.....sounds yummy to me.

CrumblesConfections Says... 4 Jan 2011 , 8:55pm

I just finished a batch and it's a little thinner than I wanted, I'm gonna chill it and hope it thickens a bit

3cakes Says... 6 Feb 2011 , 4:06pm

Just tried this on red velvet, it was soooo good. Does it crust and what is the shelf life?

natr1977 Says... 14 Mar 2011 , 6:57pm

I actually made this recipe BUT used Wiltons Buttercream recipe and then added the white chocolate ganache without the extra butter. It was fluffy and delicious.

michelle0108 Says... 21 Mar 2011 , 6:00pm

I'm pretty new at this, so I'm just wondering if it has cream in it, why does it not have to stay refridgerated? Doesn't all non-cooked milk products have to stay cold?

Westheimer Says... 6 May 2011 , 6:42am

Michelle0108, cream is more stable than thinner milk products. I think it's due to the higher fat content. If you compare the expiration date of fattier products like butter or cream to a gallon of milk at the grocery store, you'll notice that butter and cream have a MUCH longer shelf life (like several months!), especially when refrigerated. There is a limit, of course, but even at room temperature, these should be fine for a few days.

That said, I don't know what the FDA regulations on all of it are, as I only do it as a hobby (not a business). But having lived overseas for several years - where there are very different standards concerning food safety - I have learned that many things that Americans do concerning "freshness" are a bi overboard. I know they are intended to protect us, but there generally has to be a pretty serious violation of the standard before there are any real consequences.. Leaving a cream-based icing on the counter for a few days doesn't qualify under the heading of "serious violation." Raw chicken, yes, but not chocolate ganache...

vgereis Says... 9 May 2011 , 6:22am

Has anyone tried this with only butter? Sounds divine.. but here In France I am not sure what to use for shortening and even with my normal buttercream I just use butter... is that possible with this one?

vgereis Says... 9 May 2011 , 6:56am

Oh and is it possible to color it using gel colors like wilton or sugarflair? Thanks!

sjlilley Says... 26 May 2011 , 4:10pm

The high sugar content of the icing also acts as a preservative, helping the milk products stay stable longer.

cupcakeqn Says... 1 Jul 2011 , 9:43am

Just finished making this. Oh man it tastes delicious!! Yum Yum! It is thin so I too am putting it in the fridge and will probably have to add some more powdered sugar to get it a bit thicker. It crusts very slightly.

spunkimo Says... 10 Jul 2011 , 3:02pm

What color is this buttercream? Like a true white or more ivory?

experimenting Says... 17 Feb 2012 , 9:57am

Is the 1/2 cup of softened butter at the top of the list of ingredients SALTED butter?

Login To Leave A Comment