White Chocolate Buttercream

Baking By aem1029 Updated 22 Jul 2013 , 3:26pm by rjcakes

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aem1029 Posted 19 Jul 2013 , 1:38pm
post #1 of 5

I LOVE WHITE CHOCOLATE!  I've made wc buttercream quite a few times.  The first time it came out great.  I melted the chocolate, let it cool and perfect!  The last few times however, I've made it, I don't think I'm doing anything differently, but once I add the melted, cooled chocolate, it hardens mostly along the side of the bowl but it gets into the buttercream making it crunchy.  I've never had a problem with regular chocolate with this same method, just the white.  Any suggestions?  I add it all at one time while the mixer is off, maybe add slowly while mixing?  Thanks!

4 replies
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bct806 Posted 20 Jul 2013 , 3:14am
post #2 of 5

AAre you adding anything to the chocolate? Is it cooling too much before you add it? Try adding some heavy cream when you melt the chocolate. It will keep it from hardening back up in the time it takes you to mix it.

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countrygirl318 Posted 21 Jul 2013 , 1:48pm
post #3 of 5

AI am a beginning baker and I would to learn how to make white chocolate butter cream

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aem1029 Posted 22 Jul 2013 , 2:09pm
post #4 of 5

Thank you bct806.  I made it again over the weekend and slowly added it as the mixer was on low and it seems to work out a little better.  I will have to try the heavy cream...thanks for the advice!

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rjcakes Posted 22 Jul 2013 , 3:26pm
post #5 of 5

It sounds like what you were adding your chocolate to was too cold causing the white chocolate to harden up immediately. I add my melted white chocolate when it is still slightly warm. It can thin out the buttercream a little but once you beat it slowly for a while the buttercream will firm back up.



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