White Chocolate Buttercream

White Chocolate Buttercream Recipe

This White Chocolate Buttercream is a perfect frosting for cakes, cupcakes, and other baked treats. It has a smooth and creamy texture, with a rich and sweet flavor from the white chocolate. This recipe yields around 2 cups of buttercream, which is enough to frost 12 standard cupcakes or an 8-inch round cake.

Nutrition Information:
– Calories: 483
– Total Fat: 29g
– Saturated Fat: 18g
– Cholesterol: 76mg
– Sodium: 146mg
– Total Carbohydrate: 53g
– Sugars: 50g
– Protein: 3g

Ingredients:
– ¾ cup unsalted butter, softened
– 3 cups powdered sugar
– 1 cup white chocolate chips, melted and cooled
– 1 teaspoon vanilla extract
– 3-4 tablespoons heavy cream

Instructions:
1. In a large mixing bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, and continue to mix until well incorporated.
3. Add the melted white chocolate and vanilla extract, and mix until smooth.
4. Add the heavy cream, one tablespoon at a time, until the desired consistency is achieved.
5. Use the buttercream immediately to frost your cakes or cupcakes.

Additional Notes:
– The butter and heavy cream should be at room temperature before using.
– If the buttercream is too thick, add more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
– If the buttercream is too thin, add more powdered sugar, one cup at a time, until it thickens.
– The buttercream can be stored in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and mix it again until smooth.

Cooking Time: 10 minutes
Servings: 12 cupcakes or an 8-inch cake
Preparation Time: 15 minutes
Category: Dessert
Cuisine: American

White Chocolate Buttercream Recipe

This White Chocolate Buttercream is a perfect frosting for cakes, cupcakes, and other baked treats. It has a smooth and creamy texture, with a rich and sweet flavor from the white chocolate. This recipe yields around 2 cups of buttercream, which is enough to frost 12 standard cupcakes or an 8-inch round cake.

Nutrition Information:

• Calories: 483
• Total Fat: 29g
• Saturated Fat: 18g
• Cholesterol: 76mg
• Sodium: 146mg
• Total Carbohydrate: 53g
• Sugars: 50g
• Protein: 3g

Ingredients:

• ¾ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 cup white chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 3-4 tablespoons heavy cream

Instructions:

1. In a large mixing bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, and continue to mix until well incorporated.
3. Add the melted white chocolate and vanilla extract, and mix until smooth.
4. Add the heavy cream, one tablespoon at a time, until the desired consistency is achieved.
5. Use the buttercream immediately to frost your cakes or cupcakes.

Additional Notes:

• The butter and heavy cream should be at room temperature before using.
• If the buttercream is too thick, add more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
• If the buttercream is too thin, add more powdered sugar, one cup at a time, until it thickens.
• The buttercream can be stored in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and mix it again until smooth.

Cooking Time:

10 minutes

Servings:

12 cupcakes or an 8-inch cake

Preparation Time:

15 minutes

Category:

Dessert

Cuisine:

American