Buttercream with chocolate

have not tried this, but very tempted...

Yes this sounds delicious, and I always think that buttercream isn’t very firm, would like it if someone has done this.

Where did you find the recipe please?

Not spaghetti it is a Good Food recipe I found after seeing a clip on FB by an American lady.

Sounds delicious 😋

Thanks.
Will try to find this next time I want buttercream.

Sounds yummy!

White chocolate is sweet so I think this sounds as though it would be rather sickly.

Presumably the recipe calls for less sugar.

Buttercream is often sickly sweet as it is I suppose

mum2three

White chocolate is sweet so I think this sounds as though it would be rather sickly.

Me too! IMO white chocolate is the work of Satan.

OTOH I often make standard chocolate buttercream (essential for the Gdcs’ birthday fairy cakes and dh’s birthday cakes) - just unsalted butter, icing sugar and cocoa.

I don't make buttercream often but when it's summertime I'd be pleased if it was firmer.
If you put cakes in the fridge to firm it up you then have cold cakes.

Maybe I just don't put as much icing sugar in as some others do... I don't weigh anything...

NotSpaghetti

I don't make buttercream often but when it's summertime I'd be pleased if it was firmer.
If you put cakes in the fridge to firm it up you then have cold cakes.

Maybe I just don't put as much icing sugar in as some others do... I don't weigh anything...

I agree that it melts a bit in warmer weather, I make a birthday cake for a GC every august and once the 3 layer cake is decorated it won’t go in the fridge, so the buttercream inbetween the layers is not great. I now just use a firm jam.

I too am a little concerned that it will be very sweet but the recipe has a pinch of salt to help combat this. I need to make a cake in a couple of weeks so will just give it a try.

I made a big cake a few years ago for a summer birthday and had to take almost everything out of the fridge including shelves to get it in!

You could do the same with dark chocolate - any Viennese cookery book should have the recipe, as plenty of Austrian cakes and pastries have this kind of filling,

Do you have to warm the chocolate? I don't know how else you could get it to mix evenly.
I've only ever made chocolate buttercream with cocoa which is obviously unsweetened and works very well.

Sorry, just seen in the original post that it is warmed. I'd be worried that it would melt the butter and make it hard to cream.

NotSpaghetti

Where did you find the recipe please?

www.bbcgoodfood.com/recipes/white-chocolate-buttercream

I made meringue buttercream for the first time last year. It was much easier to make than I thought it would be, and you can flavour it any way you want. It spreads really well, and apparently it’s good for piping too, although I haven’t tried that yet. Most importantly, it doesn’t melt in hot weather, so I’m definitely going to be trying it out this summer.

We have a favourite white chocolate topping.
335 g white chocolate
50 g Philadelphia
300 ml double cream
Melt chocolate. Beat in Philly until thick and almost solid. Whip the cream separately, then beat 1/4 into the chocolate. Stir in the rest of the cream and chill.
Delicious!

I thought White Chocolate had bitten the dust years ago with the Milky Bar Kid.

Try dark chocolate. Enjoy. Sounds delish.

WithNobsOnIt, maybe you’re thinking of Caramac?

Lovemylife - thank you very much for the recipe.
It's just what I was looking for.

Esmay, it is rather yummy! The recipe came from a Safeway magazine years ago.