Crusting White Chocolate Buttercream

White chocolate and cream cheese make this crusting buttercream indulgently delicious. Pair it with lemon cake for a bright flavor combination, or go with a classic match up with carrot cake.

I found this in the Cake Mix Doctor cookbook and altered it to be a nice crusting buttercream to be used with piping. One recipe yielded enough to ice and decorate one 9×13 sheet cake.

Crusting White Chocolate Buttercream

Ingredients

  • 1 1/4 cup Crisco
  • 4 oz Cream Cheese
  • 1/4 cup Unsalted Butter
  • 8 oz White baking Chocolate (not chips)
  • 3 1/2 cups Powdered Sugar
  • 2 Tbsp Meringue Powder
  • 2 tsp Vanilla

Instructions

Cream Crisco, Cream Cheese, and Butter together in the mixer. 
Over a double boiler, melt the white chocolate, and set aside to cool. 
With the mixer on low, slowly pour the white chocolate into the creamed mixture. Add Vanilla.
Incorporate sifted powdered sugar and meringue powder to form a smooth buttercream.

As written, the icing is a medium consistency. I removed 1/2 cup to make roses, then thinned the rest with a splash of water for easy icing. The icing crusts nicely in the fridge, and is smooth for piping and decorating.

The white chocolate lends an understated decedent taste, while the addition of the cream cheese cuts the sweetness. The color is a light golden-cream, but takes gel colors easily.

Comments (10)

on

Thanks for the recipe! I was looking for a white chocolate frosting recipe to use on cupcakes for a wedding. I made this recipe the day of and it worked great! The only thing I changed is I used hi-ratio shortening instead of Crisco. It has a nice taste. Not too sweet.

on

Made this a few weeks ago, it was great! My mom who despises white chocolate LOVED it! It crusts really well too, thanks :)

on

I really enjoyed this recipe a lot, and so have my customers, friends and family. The only thing I changed about the recipe was the type of chocolate I used. The Bakers brand white chocolate leaves the icing very yellow which is not good for someone who wants a bright white icing. I use the Ghiradelli brand white chocolate chips and it works just fine. I also changed the amount of shortening to 1/2 cup and added the remaining amount to the butter amount instead. It's a lot less greasy that way. and I use clear vanilla! but other than that it's great!

on

I just made this and it was delicious! It didn't crust that well, but it's probably because I'm in the UK and haven't found the best Crisco substitute. Everyone loved the icing! A total hit! Thank you

on

Made this today and did not like it at all. It was way to soft to decorate with and flavor was not very good.

on

Can this go under fondant? I usually use a SMBC as it is so firm out of the fridge to put the fondant on...


ld

on

Just made this the other day.  I thought it was ok.  Didn't have white chocolate so I used candy melts so that's probably why it was just ok!  Should have gone to the store but I got lazy!  I also didn't have any meringue powder so instead I added some raspberry cake filling and used it to fill my cake instead of ice it.  It turned the icing a pretty light pink that tied into the accent color of the cake and with the addition of the filling it tasted pretty good too.


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