Sometimes I find frosting to be overwhelmingly sweet but I think this recipe is well-balanced. It is my go-to buttercream frosting recipe with the addition of white chocolate!
The whole reason I made this recipe was for my lovely best friends birthday! She requested a white chocolate raspberry cake. I made my Perfect Vanilla Cake recipe, Raspberry Compote (similar to my Mixed Berry Compote), and this frosting!
For the "frosted" raspberries, I coated them in simply syrup and rolled them in granulated sugar.
Let's get into the recipe for the frosting!
INGREDIENTS
makes enough frosting for 2-3 dozen cupcakes, depending on the design
2 cups Unsalted Butter, softened
4 cups Powdered Sugar
1 tsp. Vanilla Extract
½ tsp. Salt
¼ cup Heavy Cream
1½ cups White Chocolate Chips, melted and cooled
INSTRUCTIONS
Begin by whipping your butter until soft, creamy, and lighter in color. Use either an electric stand mixer or a hand mixer. With an electric stand mixer, I used the paddle attachment for a fluffier consistency. Mix on medium speed for about 10 minutes, scraping down the sides occasionally.
While your butter is mixing, melt the white chocolate using either the double boiler or microwave method:
Double Boiler Method:
Fill a pot with 1–2 inches of water and bring it to a simmer.
Place a heat-safe bowl over the pot, ensuring it doesn’t touch the water.
Add the white chocolate to the bowl and stir continuously until fully melted.
Microwave Method:
Place the white chocolate in a microwave-safe bowl.
Heat in short intervals of 15–30 seconds, stirring well after each round, until the chocolate is melted and smooth.
Once melted, let the chocolate cool for 5–10 minutes before using.
Once smooth and fluffy, add half the powdered sugar and mix on low-medium speed until fully combined. Then, add the second half of the powdered sugar and mix until combined.
Then add the vanilla extract and salt, and mix until combined.
On low speed, slowly pour in the heavy cream. Mix until combined.
Add the cooled white chocolate and mix on low speed until combined.
TIPS
Make sure your butter is completely at room temperature, or else it won't be smooth.
The paddle attachment makes fluffier buttercream, while the whisk attachment makes it stiffer. At least, what I have heard but I would have to test it using the whisk as well!
Pipe the frosting at room temperature for best results.
If you want bright red frosting:
Using gel dye will make it easier/ quicker
The color develops a deeper hue over time, let rest on the counter for an hour or as long as possible
If on hand, add a tiny it of black or brown frosting
Begin by whipping your butter until soft, creamy, and lighter in color. Use either an electric stand mixer or a hand mixer. With an electric stand mixer, I used the paddle attachment for a fluffier consistency. Mix on medium speed for about 10 minutes, scraping down the sides occasionally.
While your butter is mixing, melt the white chocolate using either the double boiler or microwave method:
Double Boiler Method:
Fill a pot with 1–2 inches of water and bring it to a simmer.
Place a heat-safe bowl over the pot, ensuring it doesn’t touch the water.
Add the white chocolate to the bowl and stir continuously until fully melted.
Microwave Method:
Place the white chocolate in a microwave-safe bowl.
Heat in short intervals of 15–30 seconds, stirring well after each round, until the chocolate is melted and smooth.
Once melted, let the chocolate cool for 5–10 minutes before using.
Once smooth and fluffy, add half the powdered sugar and mix on low-medium speed until fully combined. Then, add the second half of the powdered sugar and mix until combined.
Then add the vanilla extract and salt, and mix until combined.
On low speed, slowly pour in the heavy cream. Mix until combined.
Add the cooled white chocolate and mix on low speed until combined.
I wanted to share a little bit of the process for assembling the white chocolate raspberry cake as well!
To prepare the first layer for filling, you want to create a "wall" of frosting and then using the back of a spoon smooth down the inside edges. Then I filled the layer with all the raspberry filling.
Then I added one extra layer of frosting at the top of the filling for good measure. Then I crumb coat the cake and gave it a final layer of frosting.
Then I topped my cake with the frosted raspberries in random arrangements.
From there I filled in all the empty space with frosting using different shaped tips.
I also added some frosted rosemary sprigs and it added the perfect little contrast in color!
I highly recommend this for a winter cake!
If you would like to share this post on Pinterest, please use this photo to share!
If you would like a quick video tutorial check it out on my IG or Pinterest linked below!
Comentarios