Favorite White Chocolate Frosting Recipe?
Decorating By mabailey Updated 17 May 2007 , 11:16pm by RICKASH
Here's a thread that might help:
http://www.cakecentral.com/cake-decorating-ftopict-46109-white.html+chocolate
http://www.cakecentral.com/cake-decorating-ftopict-43280-white.html+chocolate
http://www.cakecentral.com/cake-decorating-ftopict-43174-white.html+chocolate
http://www.cakecentral.com/cake-decorating-ftopict-42376-white.html+chocolate
And here's a recipe:
WHITE CHOCOLATE BUTTERCREAM FROSTING
1 (4-ounce) white chocolate bar, broken into pieces
1/2 cup whipping cream, divided
1 cup butter, softened
6 cups sifted powdered sugar
2 teaspoons vanilla extract
Microwave chocolate pieces and 1/4 cup whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 1 minute and 10 seconds. Whisk until chocolate melts and mixture is smooth. (Do not overheat mixture.)
Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add remaining 5 cups powdered sugar alternately with remaining 1/4 cup whipping cream, beating at low speed until blended after each addition. Add white chocolate mixture and vanilla; beat at medium speed until spreading consistency. Yield: about 4 1/2 cups.
HTH
Does this icing smooth out ok and can you make borders and flowers
with it? Thanks
Hi Y'all,
Sorry I didn't post this sooner, but this is my favorite frosting now to use on wedding, birthday and any other cakes that come along and need a white frosting. I used the recipe that JanH actually posted. It is wonderful. I haven't tried to make roses with it or even add color to it...BUT, it pipes nicely and spreads smoothly. Everyone loves it. Hope this helps. Thanks again JanH >^.,.^<
RICKASH - did I get that right, you MELT the butter and chocolate not cream the butter and add the chocolate? Just need a good clarification - this one if for a wedding that I am doing , I will post the pics after but I really want this icing to be wonderful and yours sounds great!
The one I followed once was to melt the chocolate, but only so that it ws LUKE WARM and then add it to the butter... you didn't want the butter to melt or else it would be too soupy and then you would need to wait and wait for it to firm up.
While I LOVED the taste of the recipe I tried, Here it is:
http://www.epicurious.com/recipes/recipe_views/views/108258
after a day the frosting got quite firm - too firm... like halfway to fondant, but while it was FRESH? YUM!!
I just found this meringue based recipe too:
http://www.epicurious.com/recipes/recipe_views/views/103530
Melissa
Gee I'm an idiot. 
I cream butter and sugar then add melted chocolate.
Dont know what I was thinking, It was late here when I posted so I'll use thats my excuse. 
Thanks for pointing that out guys.
If it goes a little hard while you are using it pop it in the microwave for a few seconds.
Cheers.
really pretty cake, did you use same icing to make roses and border on cake?
I used the icing to do the borders and basketweave, the flowers were made from fondant nad marzipan. The icing sets quite firm but it just seems to melt away in your mouth, quite tasty.
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