White Chocolate Buttercream

 

White Chocolate Buttercream

A silky smooth white chocolate buttercream that's not too-sweet! Perfect for decorating cakes or cupcakes. Recipe includes a how-to video!

This frosting will generously cover 12 cupcakes, modestly cover 24 cupcakes, or will cover a 2-layer 8" round or 9" round cake or a single layer 9x13 cake.

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Course: Dessert

Cuisine: American

 

Prep Time: 25minutes minutes

Total Time: 25minutes minutes

 

Servings: 12 servings

 

Calories: 299kcal

 

Author: Sam Merritt

Ingredients

• ▢6 oz (170 g) white chocolate¹ chopped into small pieces
• ▢1 cup (226 g) unsalted butter² softened to room temperature (but not so soft that it’s melty/greasy)
• ▢2 cups (250 g) powdered sugar
• ▢½ teaspoon vanilla extract
• ▢⅛ teaspoon salt
• ▢2 Tablespoons heavy cream

Instructions

• Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
  6 oz (170 g) white chocolate¹
• Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
• While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
  1 cup (226 g) unsalted butter²
• With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
• Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
  2 cups (250 g) powdered sugar
• Sprinkle in salt and vanilla extract and stir well.
  ½ teaspoon vanilla extract,⅛ teaspoon salt
• With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
  2 Tablespoons heavy cream
• Pipe or spread frosting onto prepared, cooled baked goods.

Notes

¹You can use white chocolate bars or white chocolate chips. If using the chips, use a premium brand like Ghirardelli. You will not need to chop the chocolate first if substituting chips. 6 oz of chocolate chips is approximately 1 cup.

²I recommend unsalted butter (this allows us to best control the flavor of our icing), but if you only have salted on hand you can use that, just leave out the salt that is called for.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 28g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 40mg | Potassium: 45mg | Fiber: 1g | Sugar: 28g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

https://sugarspunrun.com/white-chocolate-buttercream/#recipe

Chantilly (Mascarpone) Cream

 

Easy Whipped Cream Recipe (Chantilly Cream)

My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!

Serves 2 cups

Author: Nick Makrides

 Prep: 5minutes mins

 Total: 5minutes mins

 Course: How-To

 Cuisine: American

 Calories: 999kcal

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Ingredients

Chantilly Cream

• ▢250 g heavy cream, cold (see notes)
• ▢1 tbsp vanilla bean paste or vanilla extract, see notes
• ▢250 g mascarpone, cold (see notes)
• ▢40 g powdered sugar, sifted (see notes)

Instructions

Chantilly Cream

• Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
• Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped.
• You can use your whipped cream by blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)

Notes

Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.

Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!

Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your Chantilly cream helps stabilize it so that it doesn’t melt as quickly and holds its shape on top of desserts. It even helps hold the air in the whipped cream until the next day! Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.

Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.

Storage – My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time as this can deflate the whipped cream!

Nutrition – is an approximate and is based on per batch which makes about 2 cups of Chantilly cream.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 999kcal

 

Carbonhydrates: 25g

 

Protein: 11g

 

Fat: 94g

 

Saturated Fat: 59g

 

Polyunsaturated Fat: 2g

 

Monounsaturated Fat : 11g

 

Cholesterol: 247mg

 

Sodium: 94mg

 

Potassium : 113mg

 

Sugar : 23g

 

Vitamin A: 3324IU

 

Vitamin C: 1mg

 

Calcium: 236mg

 

Iron: 0.1mg

https://thescranline.com/chantilly-cream-recipe/#recipe