White Chocolate Buttercream

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

It makes a little bit more than needed for 12 cupcakes - I cut the white chocolate to 8 oz. If I made it again, I would increase the ratio of sugar to butter. It tasted very buttery.

This frosting was disgusting. It was too sweet for my taste, the flavor was terrible, and it smelled rancid. I don't really understand how this recipe has so many positive reviews. However, I added about 1-2 tbsp of lemon juice. The sweetness, the flavor, and the scent improved IMMENSELY and it became very delicious. Don't worry, it didn't make it taste like lemons Tip: I used this for a 9 inch cake and I needed to make an extra batch.

OMG! The best white chocolate buttercream period! The taste is to die for. Definitely a keeper!

I just made this as-is and absolutely loved it! Put it on a flourless chocolate cake and topped with raspberries. I thinned with a splash of milk to give the consistency I wanted - so plenty thick. I did give the melted chocolate plenty of time to cool and made sure my butter was just soft enough to beat. I think it's important to know if the recipe you're using has been created/tested with "real" white chocolate or white baking chips (which are not chocolate and usually have no cocoa butter). They can behave differently in recipes. I used "real" white chocolate (because the flavor!), and it's probably my favorite buttercream ever.

As others I found it a little runny. I added an extra stick of butter and 1/2 cup more of icing sugar. Perfect texture for spreading. Pic to show spreadableness :) Tastes delicious!

I made this for my sons birthday cake today. It is absolutely delicious! My favorite buttercream yet. I used Garedehelli white chocolate chips and it was the perfect texture for piping. Thanks for the amazing recipe!

Like others, this came out very runny. I need to figure out how to fix it. I'll try more sugar. Disappointing. I love Grace's recipes and have never had a problem with them in the past.

Great icing I would do this again

how much does this recipe yield for cupcakes?

OMG I just love your buttercream recipe! This is perfect for my mom's birthday cake, gonna make this soon.. Thank you so much for such a great tips.. really appreciate it. :)

Taste great, but I put in fridge and it got rock hard