White chocolate almond buttercream frosting


I made up this recipe for a fancier buttercream

White chocolate almond buttercream frosting


  • 1 package white chocolate chips
  • 1/4 to 1/2 cup of milk
  • 1/2 cup crisco
  • 3 sticks sweet cream butter
  • 2 pounds powdered sugar
  • 2 tsp almond extract


  1. over a double boiler heat 1/4 cup milk and chocolate chips until completely melted and smooth but not hot. Remove from heat.
  2. Blend together butter, crisco, flavoring, and powdered sugar until well blended. Slowly stir in the melted chocolate mixture. Add another 1/4 cup milk if too thick. Mix well. It should be a light and fluffy texture. After you ice the cake if you refrigerate it, the icing will harden up.

    fattening =)

Comments (4)


When you say harden up, does it get so hard it would make cutting it a bit difficult? I am looking at using it as a filling inside of a chocolate cake.


I have tried this recipe twice with an 11 oz bag of white chocolate chips. The first time I thought I did something wrong, so I tried it again. The second time it came out the same. I followed the recipe and directions exactly but each time the frosting was so oily it was inedible. I tried adding more milk, but it just made it runny AND oily. Did I do something wrong, use too much chocolate chips? Anyone have any ideas? I have a cake next week for a client who wants White Chocolate Buttercream and I was going to use this. I would hate to disapointment by substituting something else....

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