Silky White Chocolate Buttercream

Post image for Silky White Chocolate Buttercream

by Chris on June 9, 2013

cioccolata bianca/ white chocolate
A friend’s 40th birthday is this week and he decided to have a small gathering at his place.  He is one of my faithful recipe taste testers, so I wanted to make sure I thanked him properly with treats he really enjoyed.  When we chatted about it, he mentioned carrot cake (no coconut) or vanilla cake with white chocolate icing. He also added, “nothing ‘fancy'”, and something that was “easy to eat”.  I am a single guy. I don’t have all that serving stuff you do, Chris.

Okay, then!  Cupcakes on deck.

Vanilla anything is a no brainer for those of us who bake regularly. We all have our goto recipes. For buttercream, I tend to go simple, and this time wouldn’t be any different.  Butter, confectioners’ sugar, and flavor. Sure, there are desserts that are best suited for Italian, Swiss, or French buttercreams. And, I will make the effort if needed. However, I admit that I typically revert to American buttercream for most desserts I make.

In hindsight, I probably should have made the extra energy with this buttercream so that the effort matched the quality of chocolate.


But, it is a detail only I would be concerned with; I am sure.


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