Monday, October 13, 2014

White Chocolate Cake with White Chocolate Swiss Meringue Buttercream

I've been wanting to make white chocolate cake and white chocolate buttercream forever. I took a shortcut with the cake and used a box because I mostly wanted to test how much of the white chocolate you would actually taste. I put in 3 oz. of white chocolate but I would put alittle more chocolate next time. It's flavor was still present, but I would like for it to be alittle more pronounced. The buttercream was fabulous and perfectly whispered white chocolate.

White White Chocolate Cake with White Chocolate Swiss Meringue Buttercream

White Chocolate Cake
oz white chocolate baking bars or squares, chopped

tablespoons whipping cream
box Betty Crocker SuperMoist white cake mix
cup sour cream
1/2 cup vegetable oil
egg whites

Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of three 8 inch pans.

In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on high 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Adapted from: Betty Crocker

White Chocolate Swiss Meringue Buttercream
Yield: fill and ice a three layered 8 inch cake or about 30 cupcakes

4 egg whites

1 cup + 2 tbsp granulated sugar
1 1/2 c powdered sugar
1/2 cup + 1 tbsp crisco shortening
1 1/2 cups butter
2 tsp vanilla
1/2 cup melted white chocolate

Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on the lowest speed.

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add them in about 3 tablespoons at a time, quickly adding the next 3 tablespoons as soon as it is mixed in. Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE!  Best Buttercream EVER!

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe. The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color. Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.

Can be stored in the fridge/freezer, but just know that you will now have to bring it back to room temperature before re using. Take it out HOURS before you need it, and let it get to full room temperature, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Storage: This buttercream can be stored 4 days at room temperature or 2 weeks in the fridge, or 2 months in the freezer.

Adapted from: Woodland Bakery

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