I recently made some chocolate cupcakes (using Ina Garten’s chocolate cake recipe) for my mom’s 93rd birthday and topped them with white chocolate buttercream icing. I chose this recipe, found on Sugar Geek Recipes, as it was a stable icing that could sit out on the counter. As I was taking a 1 1/2 hours ferry, transportation to my mom’s place, and then having it out while we visited, I couldn’t use my standard fluffy whipped cream pudding icing.
The bonus to this very tasty icing is that it’s sprinkle-friendly! The sprinkles I put on them the night before didn’t melt into the icing.
I also changed her flavouring and used raspberry emulsion instead. I wanted a raspberry touch in the buttercream to match the chocolate raspberry bits I put into the cake batter.
Ingredients
- 4 oz pasturized liquid egg whites
- 3 teaspoon raspberry LorAnn Oils emulsion
- 1/4 teaspoon fine salt
- 16 oz powdered sugar
- 1 teaspoon vanilla extract
- 1 dash lemon LorAnn Oils emulsion
- 6 oz quality white chocolate
- 24 oz butter room temperature
Instructions
- Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
- Start blending the egg whites and powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined.
- Add raspberry emulsion, salt, vanilla, and dash lemon emulsion. Speed up to high until thick and glossy (about 4-5 minutes).
- Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
- Add melted white chocolate to mixture, careful not to touch sides of bowl. Make a well in the center of the bowl and pour the white chocolate into it.
- Start whisk on slow & quickly increase to medium-high.
- Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
- Whisk on medium-high for a few minutes, until light and fluffy.
- Place in a piping bag to pipe onto the cake/cupcakes.