When I was younger, I always cheated and used store bought frosting on my cakes and cupcakes… or convinced my mom to make frosting for me. I just never had a good recipe! Since testing so many recipes for The PinterTest Kitchen over the last few years, I’ve now got a few good ones added in my recipe book. This white chocolate buttercream is now one of them. (Kudos to Dessert Now, Dinner Later!, where I originally found this recipe!)
I mean c’mon… It’s #Chocoberfest with Imperial Sugar this week! I figured why not test out a white chocolate buttercream. I’m glad I tried it out. I decided to pipe it on top of some red velvet cupcakes. We like our red velvet here at the PinterTest Kitchen, if you haven’t been able to tell from all our other red velvet recipes.
Plus it’s something different for on top of red velvet cake… because I am NOT a fan of cream cheese frosting. Who said cream cheese frosting HAD to go on red velvet anyways???
I took container full of cupcakes to work and they got rave reviews… I think our dispatcher ate two of them! My coworkers definitely weren’t complaining about being my guinea pigs that day.
I thought it definitely had a good white chocolate flavor, but wasn’t too overpowering. When I walked into the lunchroom that day, a coworker was eating one and she made a weird face when she saw me. She told me the cake was good but the icing tasted a little weird. I told her it was a new recipe I tired, white chocolate buttercream. Before I even finished saying the word ‘buttercream’ she said “Well that’s why! I don’t like white chocolate!” …but she still finished the entire cupcake. So if you’re NOT a white chocolate lover like I am, I suggest trying a different flavor pudding mix instead! Make it your own!
Don’t forget to enter our huge #Choctoberfest giveaway here for you chance to win over $350 worth of sweet treats.
- 1 box of instant white chocolate pudding mix
- ½ cup milk
- ½ cup softened unsalted butter
- ½ cup shortening
- 1 teaspoon vanilla
- 1 cup powdered sugar (such as Imperial Sugar powdered sugar)
- Combine pudding mix and cup in a small bowl and whisk. Refrigerate until set (only a few minutes).
- With a mixer, beat butter and shortening together. Add thickened pudding and vanilla.
- Carefully add powdered sugar and blend together. (Add more milk by the tablespoon to thin if necessary).
- Pipe or spread on top of your favorite cake or cupcakes (cooled and no longer warm).
Here are the other bloggers playing along by posting their favorite chocolate recipes today for #Choctoberfest with Imperial Sugar:
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