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Dec 22, 2004 03:59 PM

Could I substitute white chocolate for the semi-sweet in this recipe?

  • r

I would like to make the following recipe into a white chocolate frosting? Could I substitute white chocolate for the semi-sweet? Thanks,Richie

Ghirardelli Chocolate Frostings
1 bar (4oz) Ghirardelli Semi-Sweet Chocolate
4 tablespoons butter
3 cups powdered sugar
1/3 cup hot milk
1 teaspoon vanilla
1/8 teaspoon salt

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.

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  1. Don't see why not...might want to bump it up a few ounces to get more flavor tho.

    1. You might want to warm up the milk mixture before mixing in the white chocolate - and mix a little chocolate into it before dumping the milk mixture into the rest of the chocolate. White chocolate is much more temperamental than dark -- it seizes up at the drop of a hat.

      1. White chocolate is tempermental and I'm not an expert here, but I'd reduce the amount of liquid (liquid oddly enough includes butter here). In making ganaches for truffles, the white chocolate ones generally have about half the liquid as dark chocolate. Because of white chocolates tempermental nature I'd do it in a double boiler and the lowest heat your stove can maintain.