I made this "To Die For" White chocolate buttercream frosting a few months ago. So, I made it again today but I had to make x' 5 because it will frost a wedding cake and grooms cake.
One problem, it tastes too much like butter this time!!
Maybe I should have omitted some of the butter because I was making so much at one time. Now I have 15 cups of frosting that tastes like butter.
What can I do to tone the butter taste down?? I can't waste it, I HAVE to use it.
I already added about a pound of Powdered sugar and it helped a little, but I need some ideas please, someone help!!

Not sure what exactly you used in the recipe. Salted or unsalted butter? Chocolate type? All butter? Or 50/50 butter/shortening?

have you tried adding a flavoring of some kind.. maybe some vanilla?? You could take some of the icing out and experiment with it. Maybe some almond??? I'm kinda stumped too...

calling all experts here!

I would try adding in more melted chocolate and see if that helps.

The recipe calls for
5 egg whites
1 cup of sugar
1/4 cup water
3 butter sticks at room temp.
4 oz. white chocolate

Boil sugar and water to soft ball stage.
Beat egg whites to stiff peaks, add boiled sugar slowly to fluffed egg whites.
Add butter in small amounts to mixture until it's smooth.
Add white chocolate.

I did this recipe x5 so the butter was over powering!
Based on this what do you guys think??

I think adding more white chocolate is a good idea too.... do you have any there that you can try it? I would add it to part of the icing so you get an idea of how much will work

Yeah, I do have about a half a bag left. I will try it first thing tomorrow morning and see if it will help.
Thank you!

You could try making some shortening-only buttercream, making a small batch at a time, and then mix an equal amount of the too-much-butter buttercream with it. The shortening only batch should tone down the butter.

Are you sure that recipe is correct? 3 sticks of cutter and only 1 cup of sugar? Powdered sugar? I think it should be more like 1 pound of sugar, no? I can't imagine that it would taste like anything other than butter with that much in it. Hmm......lots of PS is the only thing I can think of.

Yeah this recipe it legit and it is awesome when you make one batch. It is light and fluffy and it's also not that sweet, but it's sweet enough to be so yummy.
I used regular sugar and I also added powdered sugar in the end when I got desperate with the butter taste.
But yeah, it calls for 1 cup of sugar!

Well there you go, learn something new every day! I'm sorry I can't help. I hope you figure it out and make a beautiful wedding cake!

Thanks alot.
We'll figure something out eventually and it will be good! Thanks again!

there are some recipes that just don't double or triple well... you have to make each batch seperately

when i make a buttercream, with white choco. i make the b/c up first and then i make a white choco ganache, and the beat them together, they taste fantasic together!

First this is a IMBC Right?

They don't double well I don't think... plus... the powdered sugar.. was this just a last resort.. because I hadn't heard of adding powdered sugar to IMBC

Maybe some lemon juice? It might cut the richness a bit.

Nick Malgieri's buttercream has approx the same qty of egg whites, butter etc. and the flavoring section of the recipe says you can add up to 1/3 C fresh strained lemon juice - try a little at a time.

I've also added lemon curd to buttercream.

Good luck!

Thanks everyone for your advice. You helped me out alot! I ended up adding more white chocolate and added some powdered sugar, even though the recipe didn't call for it. It turned out great! I was surprised!! But, I have learned to NEVER double or triple buttercream again...it apparently dosen't do well!

LOL well you get your fat butt upstairs and I'll remove my fat butt off this couch LMAO

The IMBC I use is:
8 oz sugar
2 oz water
4 oz egg whites
8 oz butter
2 oz emulsified shortening.

I add my flavoring to the butter/shortening.

This recipe comes from Wayne Gisslen "Professional Baking"

Mike