How Do I Make White Chocolate Buttercream?
Decorating By Misdawn Updated 29 Apr 2009 , 4:40pm by Misdawn
Here is one of Macsmom's recipes, this is for white chocolate truffle filling
White Chocolate Truffle filling
16 oz cream cheese, softened
4 c white chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
*Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may to pop it in the fridge for a while). You can soften it for a few seconds in the microwave if it gets too thick to spread.
If youre looking for something with out cream cheese you could experiment with just melting white chocolate chips and folding that into buttercream, they also have a white chocolate pudding mix, I am not sure if you could mix that into buttercream? just a couple Idea's
Here's my favorite recipe for chocolate buttercream. All kinds of chocolate can be used.
4 pasteurized egg yolks
60 g powdered sugar
100g soft unsalted butter
100g melted chocolate
Whip the egg yolks well with powdered sugar. Stir in the butter in small cubes, and then the chocolate while still stirring.
This is enough for one layer in an 8" cake
I usually add about 6 oz. of white choc. per single recipe. Melt the choc., add some of your butter or crisco to it, stir well and then add to your BC. I actually add a little cream to it, more like a white choc. ganache and then add in. It will firm up in the fridge but will not harden.
HTH
pasteurized egg yolks? Um...forgive my stupidity, but is that just a regular egg? (Ok quit laughing!)
Pasteurized means that something has been done to it so there is no salmonella in. Great for recipes where the egg will not be heated over 75c where Salmonella bacteria is usually destroyed.
For RI I always use pasteurized eggwhites. 
After we finish mixing the buttercream following any recipe you choose, we add 1/2 pound melted chocolate to the buttercream and whip until incorporated.
We have found that the chocolate will not harden until you refrigerate. Then you need to simply soften it up to the consistency you want. It will crust like regular buttercream.
The milk and dark chocolate taste like a malted milkshake.
HTH
Paul & Peter
It will firm up in the fridge but won't be rock hard. Think of a stick of butter.... at room temp, nice and soft, put in fridge and it firms up... you can still cut it or make impressions in it or whatever. The molecules are just moving slower and packed closer together, still able to work with it. If you are using an impression mat this would be the perfect time to apply to the cake. If you are worried about it being too hard, then just let it sit for about 10 min. then do whatever is necessary. I use choc. ganaches in my SMBC all the time - refrigerate - and never have a problem with the frosting being too hard ( and SMBC is all butter! 
)
Remember, your BC, no matter what kind, is a mixture of fats and other things, so while it will become firm in the fridge (because of the fats) it will still be workable.
HTH
Quote by @%username% on %date%
%body%