HI DJ, I love using white chocolate buttercream. I make it Swiss meringue style using the 1,2,3 ratio: 5 oz egg whites, 10 oz sugar, 15oz butter, 1 TBSP vanilla extract, and 4-6 oz melted white chocolate melted and cooled. I don’t overmix the white chocolate into the SMBC, I leave it streaky so I don’t make this ahead – only just when I’m ready to use it. If I make the SMBC ahead and freeze it, I only add the chocolate after I’ve rewhipped the bc at room temp. I use Callebaut chocolate for all my chocolate cakes and frostings. I hope this helps and works for you.
© 2011-2015 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.