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Is my experimental White Chocolate frosting recipe ok to try?

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UnrealCaker Dec 16, 2012 11:26 AM

I want to make white chocolate frosting but it seems the ingredients to make white chocolate aren't available in any of my grocery stores. However they do sell white chocolate bars and chips. I was thinking would this recipe be stable?

1 cup of white chocolate slightly melted
2-2 1/2 cups of powdered sugar
2 table spoons of sweetened condensed milk
3 table spoons of milk or at least enough to make it spreadable
1 stick of butter

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    Nyleve RE: UnrealCaker Dec 16, 2012 02:47 PM

    Here's a white chocolate frosting I made recently. I don't even like white chocolate but this stuff was good and it was really easy to make. It's basically similar to yours (except for the condensed milk).

    White Chocolate Buttercream

    5 oz. white chocolate, chopped (or use chips)
    1/2 cup butter
    1-1/2 cups icing sugar
    1/2 tsp. vanilla

    Melt the white chocolate in a saucepan over boiling water, stirring until smooth. The chocolate I used stayed pretty stiff, but it worked anyhow. Beat in the butter, icing sugar and vanilla until the mixture is smooth and fluffy. If icing is too stiff, you can add up to 1/4 cup milk so that it gets creamy, but you may not need to add any at all (I didn’t). Remember – you can always add more milk, but you can’t take it out once it’s in there.

    2 Replies
    1. re: Nyleve
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      UnrealCaker RE: Nyleve Dec 16, 2012 07:33 PM

      I have some heavy cream could I also use that?

      1. re: UnrealCaker
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        Nyleve RE: UnrealCaker Dec 17, 2012 06:31 AM

        I would beat the icing ingredients until creamy and if it's still too stiff, add the cream a little bit at a time. Cream would be superior to milk or condensed milk, in my opinion. You can add just as much cream as you think it needs until it is the consistency you like.

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      pine time RE: UnrealCaker Dec 18, 2012 08:02 AM

      My experience is that melted white chocolate sets up/hardens pretty quickly. Did you have any problems with that?

      1 Reply
      1. re: pine time
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        Nyleve RE: pine time Dec 18, 2012 11:38 AM

        I don't like working with white chocolate at all. It's finicky and seizes for no reason. When I made the frosting the chocolate really never melted to a nice melty consistency but somehow the frosting worked anyway. Can't explain it - just lots of beating.

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