White Chocolate Buttercream

So many ratings but not a lot of reviews! I’m not an experienced baker but it turned out well for me. The only thing I would stress more, for more inexperienced bakers (like me): it’s REALLY important to let the chocolate cool enough before mixing it in! Do not be afraid of the chocolate hardening after you melted it. It will take a good while for bakers chocolate to harden again. Let it cool to room temperature. If it’s not cool enough it will affect the structure of the fluffed butter and make the buttercream too liquid.
4 out of 5 because even tho I do like this buttercream and I’m sure it can be someone’s favorite taste, I’m not sure how I feel about the amount of chocolate. White chocolate is not that flavorful and very sweet to begin with. It just doesn’t stand out that much as a flavor to me. I might try a different flavor buttercream and add some white chocolate to it as a complimentary flavor in the future. But I’m not sure I’ll go with pure white chocolate butter cream again.

Waaaayyyy too buttery. I was excited for this frosting and it ended up a waste of white chocolate. I did use white chocolate baking chips and not plain white chocolate because that is what I had so that may have been part of it but still. It was super buttery. I tried to add more powdered sugar, milk, vanilla extract, and even tested a little added almond extract on part of it. The almond was ok but still not that good. Sad this did not turn out how it wanted, especially since it wasted a lot of ingredients for nothing.

I used callebaut white chocolate and found the recipe needed a ton of cream and a ton of whipping to get it to smooth out. Not good written as is but a good starting point.

Lovely taste. I did slightly less confectioners sugar and couldn’t find my scale so estimated that 1.5 c of whites chocolate. It’s the texture of whipped cream, we put on top of dark chocolate cupcakes so it was perfect. But I found that it wasn’t very stable... similar to whipped cream. I would guess because of the high fat content? I would agree that you need something more butter to accompany that sweetness, but for those that left a negative review of the sweetness level it’s something you have to expect with white chocolate