White Chocolate Buttercream Oopsie...need Help!!
Baking By ellepal Updated 11 Nov 2005 , 1:28am by lagunacakelady
Hi...hoping you can all help me! I made a white chocolate buttercream this weekend that was to die for. It was a white chocolate ganache made from white chocolate, 1/2 stick of butter, and whipped cream. Then I beat this ganache with 2 sticks of unsalted butter, and it was a wonderful, light, less sweet frosting that held well.
Well, I made the same exact frosting tonight for a cake for Friday, and the butter I used, well, I thought it was unsalted (It was a brand that I just bought that I thought was unsalted). But it wasn't....so now the buttercream has a saltier taste. It is not terrible, but what can I do to fix it? Is it ruined, or is there anything I can add to help bring it back. Pastry heros, where are you???
Maybe after sitting for a day the flavors will meld more and the salt will be more absorbed into the icing. I use salted butter all the time and never noticed the icing being salty tasting, but then I also do not add extra salt to the batch when I make frosting.
A couple of things you could try... (no idea if they would work though)
1. Add a little more sugar to balance the flavour...
2. This may be pretty far out there, but when you over-salt a stew, you add a piece of potato and it absorbs a lot of the salt while it cooks... you could set a bit of icing aside in a small dish with a cut piece of cooked potoato to see what happens...?)
That white chocolate buttercream recipe sounds so delish.. would you be willing to share the exact recipe? Thanks!
dodibug.. my mind is leaning toward a holiday cake.. red velvet cake with the white chocolate buttercream... OH MY!!!!!!
I would love to know the recipe too..love ganache. Can't stand buttercream..way too sweet for me.
wow..thanks for all the good advice!! The buttercream recipe I discovered on my own by accident, so I don't really have set measurements.
I made a white chocolate ganache (I put one medium size bag of white chocolate chips--premium morsels) into a pot over a very low flame, and gradually mixed in 1 small carton of heavy whipping cream. I also put in 1/2 stick of SALTED butter. (that is the only salted that should go in) I kept mixing until everything got incorporated and it made a nice ganache. Once finished, I put the ganache in my kitchenaid mixing bowl and let it whip up for a few minutes.
Then I let the ganache cool in the fridge. Then I took 2 sticks of UNSALTED butter (be sure that it's unsalted--don't make my mistake) and softened it to room temp.
Then I got my kitchenaid mixer and started whipping up the cooled ganache again. I added the softened butter gradually until it was all incorporated, and then I let the entire bowl of ganache/buttercream mix on high speed for about 10 minutes.
It was a really delicious taste...you don't add any sugar, and it is not too sweet at all...it's just really creamy, but also fluffy. I did two cakes with the first batch of this buttercream, and people were raving about it. (you can see one of the cakes on my website under birthday cakes....it is the sailboat cake with the little sailor).
That sounds about right....I'm sorry, I'm at school right now, so I don't have the exact information. 
I am pretty sure it would be a 16 oz bag. It is really good.....it's light like that Bettercream yucky stuff they put on cakes at the grocery store, but all natural and so much better tasting. I swear, I gained weight from it over the weekend!! I'm not sure how it pipes, but it chills very nicely.
Thanks so much for sharing 
This icing is not poured over the cake like regular ganache right ? You need to smooth it with a spatula ?
I couldn't find your sailor cake in your photos.
I just noticed !! You said your website not photos
Just saw all your cakes..they are gorgeous. I can't wait to try your recipe. Hope it pipes well too !
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