Wednesday, April 8, 2009

The Icing on the Cake

I like frosting, really I do. When it's just right, it makes a simple cake something truly special. Some people love all kinds, no matter how sugary- even the shortening based ones from the supermarket bakery. They're also usually the ones who as kids, ate all the frosting off their cupcakes and tossed the actual cake in the trash! I know that my very best friend will always want a corner piece of a sheet cake- the one that's essentially half cake, half frosting- if there's a big ol' honking icing rose on the top of it, so much the better. I'm the type that's often hopeful about the frosting, but end up leaving most of it on the plate. I want to like it, but am often disappointed.

My latest challenge has been to find a nice, simple vanilla frosting for when I decide, at the last minute, to whip up a batch of cupcakes or a rectangular cake (you know, the one in the 9x13 pan, that you end up snacking on, one little bit at a time, all weekend?) I haven't been happy with most of the frostings I've tried that use butter and powdered sugar- they're usually too sweet for my tastes. But I'm also too lazy to try anything more involved (meaning, a stovetop as is called for in some frosting recipes). But this weekend, as I rooted through my cupboard, I came across a recipe for white chocolate butter cream frosting on a package of Bakers' white chocolate squares. It turned out to be exactly what I've been searching for- easy, a subtle white chocolate flavor, and more interesting than "plain vanilla", which surprised me because I'm not much of a white chocolate fan. This will definitely be my "go-to" frosting from now on!

White Chocolate Butter Cream Frosting (enough for 1-9x13 pan, double the recipe if you're stacking 2 round layers)
3 oz. white chocolate
3-4 tbs. heavy whipping cream
1 stick unsalted butter (mine was still a bit chilled from the fridge, but not rock-hard)-cut into pieces
1/2-3/4 c. powdered sugar
1/4 tsp. vanilla

Break white chocolate into pieces into a microwave-safe bowl. Add the cream and heat at 50% power for 30 seconds, stir, and heat another 30 seconds. Stir until white chocolate is melted and smooth (heating for a few seconds more at a time as needed). Stir to cool mixture slightly. Combine butter, 1/2 c. powdered sugar, white chocolate mixture, and vanilla. Beat with an electric mixer on high speed until light and fluffy, adding more powdered sugar as needed to make desired consistency.


Tami said...

heh heh, I'm one of those people who
WHo eats a hunk of cake and the frosting toooo. Anything sweet is my friend LOL.

THANK YOU for the recipe! I'm going to try it!

Gina said...

The more sugary the frosting, the better!!! In fact, skip the cake and just give me the frosting...oh and a spoon!

Little Lady Cakes said...

Your cake looks yummy!
I love buttercream.