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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