How to Make Silky, Smooth White Chocolate Buttercream/ white chocolate frosting
250g soft unsalted butter ( half salted half unsalted)
600g icing sugar ( sieved)
200g melted White choc
1/4 tap vanilla
2 tbsp previously boiled water
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White Chocolate Cake Recipe & White Chocolate Buttercream Frosting Recipe
White Chocolate Cake Recipe & White Chocolate Buttercream Frosting Recipe
Ingredients.
1 cup or 220g butter
330g sugar
4 eggs
2 cups plain flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
3/4 cup milk
200g white chocolate
1 tsp vanilla extract.
White Chocolate Buttercream Frosting.
200g white chocolate
400g condensed milk
250 butter
1 tsp vanilla extract.
How to Make White Chocolate Ganache with White chocolate drip :: Pastry Pleasures #ganachecake
Used this ganache to layer and cover an 8 inch (1.5kg)cake and do drip for an 8'' cakes with a bit of it left over.
Ganache Recipe
*1200g of white chocolate
*400g of whipping cream
Melt the chocolate, then heat up the cream in a microwave until hot. mix together until well combined.
Cover the cream with cling film and refrigerate it for 30 minutes. Check on how well it has set and if its still a little runny, cover again and refrigerate for another 15 or so minutes.
Check for doneness using a spatula or whisk. The ganache should be smooth and spreadable. Decorate your cake as desired with it
To use the ganache as drip, microwave until runny, but not hot.
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Song: Reverie - Ikson (Vlog No Copyright Music)
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CHAPTERS
00:00 Making the Ganache
01:24 Cover with cling film & refrigerate
02:08 Mix the ganache again
03:07 Ganache is ready for use
03:55 Fill the cake with ganache
04:53 Crumb coat then refrigerate
06:35 Second layer of ganache
08:18 Whiten the ganache
12:43 White chocolate ganache drip
14:11 Garnish the cake
White Chocolate Buttercream Recipe
This is my favorite white chocolate buttercream recipe for frosting cakes and cupcakes! It has the perfect white chocolate flavor without being too sweet and is super easy to whip up. Full recipe + instructions are on my blog here:
White Chocolate Buttercream
Yield: 2 1/2 Cups
Ingredients:
6 oz (170g) white chocolate chips
1 Cup (226g) unsalted butter, room temperature
1 1/2 Cups (180g) powdered sugar
1 tsp vanilla extract
1/4 tsp kosher salt
Instructions:
1. Melt the white chocolate chips in the microwave or a double boiler, stirring until there are no lumps. Set aside to cool slightly.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted white chocolate a few stirs and make sure it’s not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla and salt and mix on low for another minute, until fully combined.
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White Chocolate Buttercream Frosting For Cake | White Chocolate Frosting In Two Ways |Bake and Toss
Today I'm sharing with you White Chocolate Buttercream Frosting For Cake In Two Ways -easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes. Here I'm sharing with you two white chocolate buttercream recipes. One is using swiss meringue and the other is eggless version. You may choose any one as per your preference. Both the frostings are perfect and delicious. Very fluffy, smooth, light and easy to pipe and frost cakes. These frostings are less sweet and buttery. You can also color these frostings easily with gel colors. So let's begin.
Do give this recipe a try. I promise you will love it and please let me know how it turned out to be as comments below. I love to hear from you all :)
Ingredients ( for a 6 inch cake):
Frosting 1:
White Chocolate Buttercream (Using Swiss Meringue) :
100g (3.5 oz) white chocolate (with 28% cocoa butter )
50ml (3 tbsp + 1tsp) whipping cream
150g (2/3 cup) unsalted butter (room temperature)
2 eggs whites ( eggs with shell weight 50 -52g each)
70g (1/3 cup) sugar
1/2 tsp vanilla essence (optional)
Frosting 2:
White Chocolate Buttercream (Eggless) :
100g (3.5 oz) white chocolate (with 28% cocoa butter )
50ml (3 tbsp + 1 tsp) whipping cream
220g (1 cup) unsalted butter (slightly cold and cut into cubes )
70g ( 1/2 cup) milk powder
1/2 tsp vanilla essence (optional)
80g (2/3 cup) icing powder (sifted)
60ml (1/4 cup) cold milk
Tips and Notes:
1. Use baking chocolate and not compound chocolate. Look for the cocoa butter in the ingredients listed on the packaging to distinguish a good quality white chocolate from compound chocolate that contains palm oil as it's main ingredient.
2. Make sure you let your chocolate cool to room temperature before adding it to the butter and sugar, otherwise it’ll melt the butter and you’ll end up with runny buttercream.
3. You should find that your buttercream is the perfect consistency for piping. If it’s a little too soft then pop it into the fridge for a few minutes to firm up slightly. Do not leave these frosting in the fridge for more than an hour, they will turn grainy. You will have to re-whip to use.
4. You can store the left over buttercream in an airtight container or zip lock bag. Freeze up to a month. When you are ready to use, leave it out to thaw for 30- 45 mins and then re-whip. Whip till the frosting is smooth and fluffy.
5. For coloring, please use gel colors as liquid colors tends to change the consistency of the buttercream.
6. If using microwave to melt chocolate, heat in 20-30secs burst of intervals. Stir in between each interval. This is very important else the chocolate will burn and taste bad.
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#bakeandtoss #white chocolate buttercream #butter cream #white chocolate #frosting #cakes #cakedecorating
BEST EVER White Chocolate Mud Cake - The Scran Line
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
White Chocolate Mud Cake
140g - 3/4 cup white chocolate
375ml - 1 1/2 cups milk
450g - 2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
170g - 3/4 cup unsalted butter
260g - 1 1/4 cups caster sugar
2 tsp vanilla extract
3 large eggs
White Chocolate Swiss Meringue
300g - 1 1/2 cups white chocolate
125ml - 1/2 cup heavy cream
350g - 6 large fresh egg whites
200g - 1 cup caster sugar
500g - 2 cups unsalted butter, softened
1 tsp vanilla extract or vanilla bean paste
White Chocolate Mud Cake
Preheat your oven to 175°C / 350°F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the flour, baking powder and salt to a large mixing bowl and use a whisk to combine.
Add the milk and chocolate to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate is fully melted.
Add the butter, sugar and vanilla extract to a large mixing bowl and use an electric mixer to beat until pale and fluffy. About 3 minutes. Add half the dry ingredients and half the wet ingredients and mix on low speed until combined. Repeat with the remaining wet and dry ingredients.
Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool completely.
White Chocolate Swiss Meringue
Add the chocolate and heavy cream to a heat proof mixing bowl and microwave for 1 minute, stir and then 30 seconds each time after that, mixing each time until smooth. Set aside to cool at room temperature.
Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
Add your sugar to the egg whites to the mixing bowl and use a hand whisk to mix them together.
Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 160°C / 320°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about 4–5 minutes. The mixture will become thick and glossy and will begin to cool.
Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
To finish, add the white chocolate and mix until well combined.
Assembly
Use a large, serrated knife or cake leveler to trim the tops of your cakes off and then trim in half.
Add some frosting to your serving plate and use an offset spatula to spread around. By the way, you can totally do this with a spoon instead.
Add your first layer of cake and then add some frosting on top. Spread the frosting around evenly before adding the next layer of cake. Repeat that until you have all your cake layers on.
Take it out of the fridge and add the final layer of frosting. This doesn’t need to look perfect. I went for the rustic look and I think it looks beautiful.
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - SPONSOR
00:03 - INTRO
00:21 - MILK AND CHOCOLATE
00:31 - MAKING THE BATTER
01:00 - SUBSCRIBE!
01:10 - MAKING THE BATTER
01:49 - SPONSORSHIP
03:25 - FROSTING
04:58 - DECORATING THE CAKE
06:21 - OUTRO
#thescranline #whitechocolate #mudcake