White Chocolate Butter Cream Icing Recipe

White Chocolate Butter Cream Icing Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 496
  • Fat: 12 g
  • Carbohydrates: 9 g
  • Sugar: 1 g
  • Sodium: 132 mg
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 12 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
A rich and luscious topping for baked goods, white chocolate buttercream icing blends the thickness of butter and the smoothness of white chocolate to form a divine icing for all kinds of cakes and cookies. While it tastes just as good on chocolate fudge cakes, white chocolate buttercream icing is great for complementing off-beat cakes like marble, spiced, or red velvet.
Ingredients
  • White Chocolate: 10oz
  • Egg Whites: 4
  • Granulated Sugar: 1 Cup
  • Butter: 1 lb
Instructions
  1. The key to making a great white chocolate buttercream frosting is to ensure that the white chocolate you use is of top-notch quality.
  2. Using an average type of chocolate will bring down the taste of your icing big-time, so put in the extra money and effort and invest in a good bar of chocolate – consider Lindt, or Godiva.
  3. If you are unable to do so, at least make sure “Cocoa Butter” is one of the first two ingredients listed on the package.
  4. Now, begin by melting your chocolate. For this purpose, you can break it into rough pieces, put these in a microwave-safe bowl, cover it with cling film, and microwave it.
  5. Keep it in for 10 seconds, then take it out, and stir it, and put it back in again for 10 seconds – continue to do this until it is completely melted.
  6. Another option is to melt it using a double-boiler, also known as a bain-marie – a bowl placed over a saucepan of simmering water.
  7. Once the chocolate has melted, set it aside. Now put the egg whites in a small bowl, and beat this at high speed with an electric mixer, until the egg whites become creamy and light, and form soft peaks.
  8. Keep beating with the electric mixer on high, and start gradually incorporating small amounts of sugar into the egg whites, until the mixture becomes thicker in consistency.
  9. By the time all the sugar has been added, the mixture should form stiff peaks.
  10. Add the butter in, incorporating it in a similar, slow fashion, and then turn the beater down to a slower speed, and pour in the melted chocolate.
  11. Beat gently until everything is thoroughly combined and the mixture is smooth and creamy. Your icing is now ready to be spread on to your favourite cake and enjoyed.

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