I have a request for a groom's cake in chocolate with white chocolate icing. Does anyone have a good recipe for white chocolate icing. The wedding is in June.
Thanks

you know I made a cake one time that was a white chocolate and raspberry cake with a white chocolate and raspberry cream cheese frosting and it was absolutely delicious....it was just a regular cream cheese frosting recipe with raspberry extract and 6 oz. of melted white chocolate added to it...it was soooooooo good, I'm sure you could just add some melted white chocolate to any butter cream frosting or any frosting recipe for that matter ....I mean you add chocolate to anything it'll be delicious LOL

White Chocolate Cream Cheese Icing

1 pound (2 8 oz. packages) cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
8 oz. white chocolate (such as Lindt-do not use a baking chocolate like Callebaut), melted and cooled to lukewarm temperture (see note)

NOTE: To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-15 minutes, or until lukewarm.


In a large bowl, on medium speed of a electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate, and beat well. Use immediately or store, covered, at room temperture for up to 4 hours.

Makes enough for 1 2-layer 9 in. cake

Great stuff--easy to make & use.

White Chocolate Buttercream

1 cup heavy cream
1/4 cup corn syrup, light
2 sticks (1 cup) butter
2 bags (12 oz each) white chocolate chips
2 cups sifted powdered sugar
2 teaspoons vanilla extract

1. Heat cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST BARELY comes to a boil. Place chocolate chips in a medium-sized bowl. Pour over chocolate chips. Let stand 1 minute and stir until smooth. Let mixture cool slightly (but not harden) for a few minutes. The ganache should cool to tepid, about 100 degrees F.

2. In a mixer bowl, beat together 1 stick (1/2 cup) butter and confectioner's sugar until light and smooth. Add in the cooled ganache and vanilla extract and beat until smooth and light.

NOTE: Frost the cake while the buttercream is at room temperature. If refrigerated, let sit to room temperature before using.

If the buttercream gets too stiff to work with, even at room temperature, beat on low with a mixer. Note that overbeating the mixture can cause it to become gritty. If necessary, beat in a small amount (1 or 2 tablespoons) of heavy cream to soften slightly. However, the more cream you add, though, the softer the end buttercream will be. Stiffen with more powdered sugar.

Rae

I've added white chocolate to my buttercream the same way I would add chocolate. You just may need a little more liquid.