This is a pretty good frosting! To prevent chunks of chocolate in your buttercream, take a big dollop of your beaten sugar/butter mixture and mix it into the melted chocolate. It will look like a hardened, funky mess, but mix that together until you get a cohesive glob. Seriously! Then drop half of that back into the big bowl and beat it, scrape down, and drop in the other half. <br/>I liked this a lot, but I think it would benefit from just a pinch of salt.
Oh man...this is good. By itself is is super creamy and sweet (as icing is supposed to be?) It also makes a great base to which to add a liqueur. I made a Kahlua filling for this year's buche de noel. Very fluffy but firm enough to stand up.
AMAZING! Great basic buttercream recipe!! When I make this (of course incorporating my own special alterations, like adding raspberry curd!) I feel like a five star pastry chef. I just want to point out lovingly to everyone that it says to add the cream a little at a time so it doesn't thin too much. I followed the recipe to the T and started out using only 3 tbsp. of half and half, and the recipe was perfect! THANKYOUTHANKYOUTHANKYOU for this recipe! <3 (P.S. My chef husband LOVES IT. He loved it so much, in fact, that he took it to work and gave it to all the waitresses and the executive chef, and they positively FAWNED over it! I'm fairly certain we'll be invited to all their barbeques this summer!)
Rated 4 stars because I changed it slightly...
Used 6oz. white chocolate plus a touch more I had some white chips left from a previous batch of crack bars... (aka 7-layer bars) --- also added a good 2 teaspons of vanilla bean paste w/ the flecks of vanilla... with that addition the flavor just goes even better!! Didn't need any liquid the consistency was just perfect and with the vanilla bean specs, it's gorgeous!
Kitten This is so yummy! I swear your recipes are the reason I'm on here! ;)
Very nice frosting! Lovely and light with just the right sweetness. Yummmmmmmmy
This icing is fantastic! If I could give it more stars I would. Used with Sue B's Chocolate Cake to make cupcakes for a wedding. They were incredible as a whole, but the icing was the true star. Thanks so much for sharing yet another great recipe. You never let me down :D
This frosting's flavor did not do much for me. I actually let the chocolate cool as directed. It had a great consistency, but the flavor was just so-so.
Yum! This was really good. I wanted to eat the frosting and not the cake! Don't make my mistake: I melted the chocolate and tried to cool it faster in the fridge but it just made some of it harden again so my frosting came out chunky. I know that's not how it supposed to be so melt it thoroughly and don't let it harden again. But to my surprise my taster like the small bits of white chocolate in the frosting (I kind of did too).
Wonderful flavor. I used this to frost chocolate cupcakes and added a strawberry on top. MMMmmmm. So good. I got lots of rave reviews. I made the mistake of not letting my white chocolate cool very much and the icing was SUPER thin...and then my cupcakes were not cooled enough so it just melted all over the place...so I stuck it in the fridge for about a half hour, along with the cupcakes, and then frosted. I have to keep them in the fridge or they start melting all over the place again. This frosted 24 cupcakes and there was still a bit leftover to probably do about 2 or 3 more cupcakes. (I didn't put a whole lot on the cupcakes).