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Is there such a thing as white chocolate buttercream?

post #1 of 7
Thread Starter 

I want to ice and fill a cake with a buttercream icing, and I was thinking if it could have white chocolate in it. Anybody has a good recipe for it? I´d really appreciate it.  Also, if it has to be used and handled like regular buttercream icing or if there´s any tips that I should know.

My experience in baking is very basic, but I love to make my kid´s birthday cakes. I think this could be a hit with my guests.

Thank you!

post #2 of 7

There is more than one recipe for white chocolate buttercream in "Rose's Heavenly Cakes".  Though I haven't tried it specifically, I have had luck with many of the other recipes in the book.  If you don't want to buy the cookbook, you might find it on her blog -

post #3 of 7

White Chocolate Buttercream Frosting (from Chocolatier Magazine)


3 cups granulated sugar

1/2 cup cornstarch

3 cups heavy cream

1 pound quality white chocolate

2 tablespoons pure vanilla

4 pounds unsalted butter...softened


In a medium bowl,stir together 1/2 cup sugar and the cornstarch.

In a large saucepan, combine the remainder of the sugar and the heavy cream. Over medium heat stir constantly until the sugar dissolves. Bring the mixture to a gentle boil and remove from heat. Remove 1 cup of the hot liquid and combine it with the cornstarch mixture. Carefully add the cornstarch mixture back into the saucepan and continue cooking over medium heat for one minute...or until the mixture thickens and barely comes to a boil.

Remove the pan from the heat and stir the chocolate into it until it is smooth and completely incorporated into the hot mixture. Transfer the chocolate mixture to a medium bowl. Set the bowl over a larger container of ice. Stir the mixture for about ten minutes or until the chocolate mixture is cold. Remove the bowl from the ice and transfer half of the mixture to the large bowl of a heavy-duty mixer. Beat at medium speed for about four minutes or until it is light colored and soft peaks start to form. Beat in 1 tablespoon of the vanilla.

One tablespoon at a time, add two pounds of butter. Continue to add each piece until it is incorporated and the butter-cream mixture is thick and smooth. Transfer that half to another container, and prepare the second half in the same way.



I used this frosting on my daughter's wedding cake. It is very easy to work with, has great texture and the flavor goes with virtually every cake flavor. This is my go-to frosting for big impressions. Halving the recipe works well, also.


post #4 of 7
Thread Starter 

Thank you for your answers! I have a couple of (maybe silly) questions. I need to do the buttercream in advance. At least 24h before the event (my son's birthday party). Do I need to refrigerate it if it contains milk/heavy cream and butter? I was planning to decorate the cake the night before the party, but refrigerating the entire cake is going to be impossible. I don't have that much space. I could do the buttercream the night before and decorate the cake early in the morning of the party. If the suggestion is to refrigerate the buttercream, should I know any tips before decorating the cake?

I appreciate any input!!

post #5 of 7

The recipe I gave needs to be refrigerated. It can be made in advance, even by a couple days. Take it out and let it 'warm up' about at least a half hour or more, then beat it again to get the smooth consistency again for applying to the cake.


Any leftover frosting can also be frozen for later use.


This recipe tastes great and is very forgiving. 

post #6 of 7

Just use a plain butter cream and add 400g of melted white chocolate per kilo when ur beating it

post #7 of 7

Thanks for the recipe Beecher, Ive made something similar to this in the past but it was prepared a bit differently, if I'm able to find the recipe I'll post it.

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