Traditional buttercream is what my family likes best. Not Swiss or Italian, just straight buttercream. So I like to change up the flavors when I make cupcakes. I really wanted to make a white chocolate buttercream frosting and luckily I had white chocolate chips on hand.
This post is sponsored by Nielsen Massey. All opinions are my own.
When I was asked by Nielsen-Massey to share a new video in their Better Your Bake series for buttercream flowers I was a bit intimidated. It’s been 20 years since I’ve taken a cake decorating class and made roses.
Now the video shows the technique for hydrangeas as well as roses. The hydrangeas are far easier to pipe than the roses but not being someone to shy away from a challenge, I decided to go with the roses for my cupcakes. I won’t be getting a job in a bakery decorating cakes anytime soon but my son watched me make it and knew it was a rose. That’s a win in my book!
If you prefer to read instructions as opposed to watching a video, Nielsen Massey includes those as well. Just the right amount of sweetness in this buttercream makes it perfect for chocolate or vanilla cupcakes. It not overly sweet.
If the buttercream feels too thin and won’t pipe well, meaning your flowers won’t hold their shape, refrigerate it for 10 – 15 minutes. If it gets too stiff, set it out until it’s pliable. You can make this frosting ahead if necessary. Refrigerate up to 2 days, covered, and let stand until you are able to stir it. Do not re-whip it with a mixer, use a spoon to stir it vigorously before piping.
If you are making the roses, remove the parchment from the flower nail and place the rose in the freezer for a minimum of 30 minutes. When ready to serve your cake or cupcakes, add a dot of frosting, where you want to place the rose and remove it from the parchment. This is a much easier method than the old way of using icing scissors to move flowers.
If you like buttercream as much as we do, here are a few others to try:
White Chocolate Buttercream Frosting
- 3/4 cup white chocolate chips
- 1 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract I use Nielsen Massey
- Up to 1/4 cup milk
- In the top of a double boiler or microwave, melt the chocolate chips, stirring until the mixture is smooth. Set aside to cool.
- In the bowl of a stand mixer using the paddle attachment, beat the butter on high until light and fluffy, about 5 minutes.
- With the mixer on low, gradually add the powdered sugar, scraping down the sides of the bowl.
- Stir the melted white chocolate before adding to the butter mixture. Beat on medium speed for 2 minutes until the mixture is smooth. Add vanilla and gradually add milk until you get a smooth yet stiff consistency.
- If the buttercream is not stiff, refrigerate about 10 minutes before piping. This just means the butter got too warm.