I want to make a wedding cake with white Chocolate buttercream frosting. Can you use this frosting just like the regular buttercream? Or do you need to keep refrigrated? The receipe that I just picked up calls for 4 oz. of surgar and not powered sugar. Maybe I need a different receipe. I want to use buttercream but just want it to have white chocolate flavor. How do you do that?
I want to make a wedding cake with white Chocolate buttercream frosting. Can you use this frosting just like the regular buttercream? Or do you need to keep refrigrated? The receipe that I just picked up calls for 4 oz. of surgar and not powered sugar. Maybe I need a different receipe. I want to use buttercream but just want it to have white chocolate flavor. How do you do that?
Welcome Marcia! You're gonna find that we're pretty helpful around here, and I will bet you that you're gonna get a lot of great tips.
As for your white chocolate buttercream, lest me ask you this: what recipe are you using? Is it a crusting buttercream? Is it more of an Italian or French Buttercream? Does it have eggs and/or egg whites or does it have a shortening/powdered sugar combination?
My personal favorite is the Mousseline Buttercream from "The Cake Bible", but I have added white chocolate (melted and cooled but still somewhat "liquid") to my regular buttercream to add that extra dimension of flavor. I have to say, though that the Mousseline Buttercream is my favorite. If you have the book, look up the recipe and follow it exactly, adding the white chocolate that it recommends at the end of the recipe. It shoudl be successful. If you don't have the book, post a reply here and I will try to get the recipe for you.
Welcome again 
! Hope all your baking is successful!
Odessa
I don't have a copy of the Cake Bible although I thought about getting it. The receipe I found was on this site. It calls for 8 oz white chocolate, 12 oz unsalted butter, 4 lg egg whites and 4 oz sugar. This doesn't seem like it will be buttercream frosting.
For White Chocolate Buttercream I add white chocolate to my regular buttercream icing. Just like I would for regular chocolate. How much you add depends on how much of the taste you want. I usually start with 4oz for a 3 cup recipe, then add to that.
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