Perfect White Chocolate Frosting Recipe 35 Recipes

THE PERFECT WHITE CHOCOLATE FROSTING

Steps:

• Melt the white chocolate chips and heavy cream together either in the microwave in 15-second increments or over a double boiler. Make sure to just heat until incorporated, not hot. Set aside.
• In a standing mixer fitted with a paddle attachment, slowly mix the room temperature butter and vanilla together while slowly adding the powdered sugar. Slowly pour in the white chocolate ganache with the mixer still on low. At this point, the chocolate should be slightly warm but not hot. Add more powdered sugar, if it's not the right consistency. It should be creamy yet firm enough to pipe.

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

WHITE CHOCOLATE FROSTING

Steps:

• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
• Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
• Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.

THE PERFECT WHITE CHOCOLATE FROSTING

Steps:

• Melt the White Chocolate Chips (1 cup) and Heavy Cream (1/3 cup) together, either in the Panasonic Microwave Oven in 15-second increments or over a double boiler. Make sure to just heat until incorporated, not hot. Set aside.
• In a standing mixer fitted with a paddle attachment, slowly mix the Butter (2 cup) and Vanilla Extract (2 teaspoon) together while slowly adding the Powdered Confectioners Sugar (6 cup).
• Slowly pour in the white chocolate ganache with the mixer still on low. At this point, the chocolate should be slightly warm but not hot. Add more powdered sugar. if it's not the right consistency.
• Once done, it should be creamy yet firm enough to pipe onto a cupcake or other dessert of your choice. Use as desired. Cooking results may vary depending on microwave oven used.

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)

Steps:

• Place a large mixing bowl full of ice in the kitchen sink.
• Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
• Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
• Remove the pan from the heat.
• Whisk the confectioners' sugar into the mixture until it becomes smooth.
• Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
• Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
• Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.

PERFECT WHITE CHOCOLATE FROSTING RECIPE - (3/5)

Steps:

• 1. Add the white chocolate chips and 1/3 cup of milk to a glass, microwave safe bowl. Heat in the microwave at 50% in 30 second intervals, stirring each time, until the the white chocolate is smooth. Allow to cool. 2. Cream butter until light and fluffy, about 3 minutes. Stir in melted and cooled white chocolate and then gradually add in confectioner's sugar, about 1 cup at a time. Then add in milk, 1 tablespoon at a time, followed by vanilla. Beat on high for about 1 to 3 minutes until the buttercream frosting is smooth, fluffy and will hold a peak.

WHITE CHOCOLATE FROSTING

Steps:

• In a small saucepan over very low heat, melt the white chocolate until smooth, stirring constantly. Allow the pan to stand on the counter for 10 minutes to cool down to room temperature.
• Blend in the shortening with a handheld mixer. Place the saucepan in the refrigerator for 20 minutes, until the frosting is slightly chilled and thickened.
• Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Before using, set the frosting on the counter for 1 to 2 hours, to allow it to come to room temperature, then stir with a flexible spatula until spreadable. This frosting works best at room temperature.

WHITE CHOCOLATE FROSTING

Steps:

• Stir 18 ounces white chocolate in top of double boiler set over barely simmering water until melted and smooth (do not let top pan touch water). Remove from over water; cool to barely lukewarm.
• Using electric mixer, beat 2 1/2 packages cream cheese and 1 1/2 cups butter in large bowl until fluffy. Gradually add melted white chocolate, beating to blend well. Add 1/2 cup liqueur in 4 additions, beating to blend after each. Reserve remaining ingredients for second batch of frosting.