Recipe: White Chocolate Buttercream Frosting

This past weekend I made a cake for no apparent reason.  I had all of the ingredients kicking around, so I made myself a standard vanilla cake- why not!  I like experimenting with different frosting flavours, because just plain buttercream to me tastes like taking a bite out of a stick of butter, with a sprinkling of sugar on top- ew. (However put some butter and sugar on a saltine, and you got yourself an epic snack, my friend!!)

I discovered I had white bakers chocolate, so here is what I came up with:

• 1 cup butter, softened

• 2 cups confectioners' sugar

• 6 squares white bakers chocolate (1oz/28g per square) melted and cooled

• 3 -5 tablespoons half-and-half

To melt the chocolate, simmer 1 to 2 inches of water in a saucepan. Put chocolate in a metal mixing bowl, and place the bowl on top of the saucepan. Stir the chocolate often until it's melted.  This method ensures it won't burn (I've had many a mishap with the microwave option).

In a large bowl or stand-mixer, beat the butter and confectioners sugar at low speed until fluffy.
Add in cooled white chocolate and half and half. Add the half and half slowly, one tablespoon at a time.  Beat on high speed for 3-4 minutes.

 

This buttercream has a perfect consistency, great for piping. It also doesn't taste too buttery. Definitely jazzed up my vanilla cake! 

 

And these days, no blog post would be complete without a pug in it!