This is a basic BC recipe with a few added ingredients. The icing is quite tasty, not too sweet and spreads like a dream. It makes quite a bit so there is plenty for crumb-coating, filling, making an icing dam and icing the cake. Enjoy!
White Chocolate Buttercream Icing
Ingredients
- 6 lbs powdered sugar
- 2 C. unsalted butter
- 2 C. shortening
- 1/4 C. vanilla
- 2/3 to 1 C. water
- 1 1/2 tsp. salt
- 4.5 oz white chocolate (not candy melts)
Instructions
- Cream fats together till smooth. Dissolve salt in water. Add 4 lbs. powdered sugar to bowl and mix on slow. Add 2/3 C. water. Continue to add the remaining powdered sugar and water to get the consistancy you desire. While mixing, melt the white chocolate in the microwave, 30 sec. at a time. Chips will hold their shape even though they are melted, so check it after each time. Chocolate does not need to be fully melted. Stir till smooth. If too warm, cool it for a few minutes. Add it to the icing while mixing. Refrigerate if necessary, allow to come to room temp. and stir when needed.
Goodness, who eats icing for the nutrition?
Can I use all shortening instead of butter??? I live in Puerto Rico and the heat can spread off the icing on my cake.
I use a recipe simular to this that uses shortening, I live in New Orleans and never use butter in my icing.
This stuff tastes delicious and I will be using it from now on for my cakes! I thought the 4.5 oz of chocolate wasn't enough so I added the whole bag and used less sugar! It spreads amazingly!
is this a crusting buttercream, and is it white or yellow tinted?
A potentially obvious question - does the "C." mean US cups?