White Chocolate Pudding Buttercream Frosting Recipes

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
• Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
• Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside until thickened; about 3 minutes; it's not very long.
• Meanwhile beat butter in a large bowl with an electric hand mixer until creamy and smooth. Add thickened pudding and vanilla. Blend until combined.
• Add powdered sugar and blend again.
• Add additional milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 4 to 6 Tablespoons.) Fill pastry bag and pipe icing onto cupcakes or spread onto cake with a spatula.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
• Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
• Add powdered sugar & blend again.
• Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
• Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
• Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

WHITE-CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
• Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
• Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.