White Chocolate Pudding Buttercream Frosting Recipes

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.

WHITE-CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
• Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
• Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
• While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
• Add the whipping cream to the cold bowl.
• Using a mixer, whip for a few minutes until peaks form.
• Add the powdered sugar / pudding mixture a little bit at a time.
• If you are adding color, you can add this now, it is best to use gel coloring.
• Mix frosting until it is thick and it is the consistency to pipe with.
• If it gets too thick add a little bit of milk (1 teaspoon at a time.).
• Be careful to not over mix as the whipping cream will start to separate.
• Happy frosting!