White Chocolate Butter Cream Icing Recipe
White Chocolate Butter Cream Icing Recipe
Author: Cynthia Lee
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
- The key to making a great white chocolate buttercream frosting is to ensure that the white chocolate you use is of top-notch quality.
- 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.
- If you are unable to do so, at least make sure “Cocoa Butter” is one of the first two ingredients listed on the package.
- 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.
- 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.
- 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.
- 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.
- 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.
- By the time all the sugar has been added, the mixture should form stiff peaks.
- 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.
- 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.
