White Chocolate Frosting: Wedding Cake Perfection

White chocolate frosting is a sweet and creamy addition to any wedding cake. It is surprisingly easy to make and can be used to fill and frost a cake, creating a delightful treat for your guests. This type of frosting is usually made with a buttercream base, such as Italian or American buttercream, and then flavoured with white chocolate. The key to achieving the perfect consistency is to add a generous amount of heavy cream and ensure that the white chocolate is melted slowly and carefully to avoid lumps. White chocolate frosting pairs well with a variety of cake flavours, including orange, raspberry, and lemon, and can be made in advance, making it a stress-free choice for your special day.

Choosing the right white chocolate

When making white chocolate frosting for a wedding cake, it is important to choose the right white chocolate. Here are some tips to help you select the best white chocolate for your frosting:

First, opt for a good quality white chocolate. White chocolate contributes to the majority of the flavour in white chocolate frosting, so it is important to choose one with a great taste. Look for brands known for their white chocolate, such as Ghirardelli, Guittard, or Lindt. These brands will likely be less yellow in colour, which is ideal for aesthetically pleasing frosting.

Second, check the ingredients of the white chocolate. High-quality white chocolate is made with cocoa butter and should not be made with cocoa solids. It typically contains 30% fat, 30% milk solids, and 30% sugar, as well as vanilla and lecithin.

Third, be mindful of the temperature when melting white chocolate. Due to its milk content, white chocolate can be sensitive to heat. Excessive heat can change the protein in the milk, resulting in lumpy chocolate. Always melt white chocolate slowly over low heat, stirring frequently to prevent crusting.

Finally, consider the overall flavour profile of your wedding cake. White chocolate pairs well with tart flavours like raspberry, as well as orange, vanilla, and almond. If you plan to incorporate additional flavours, choose a white chocolate that will complement them.

By following these tips, you can select the right white chocolate for your frosting, ensuring a delicious and visually appealing wedding cake.

Melting the chocolate

To melt the chocolate, start by chopping it into small, even-sized pieces. This will ensure that it melts evenly. Next, prepare a double boiler by filling a pot with a small amount of water and placing a heatproof bowl on top. Make sure the bottom of the bowl does not touch the water. Heat the water over low heat, bringing it to a gentle simmer.

Place the chopped chocolate in the heatproof bowl and allow it to melt slowly. Stir the chocolate occasionally with a rubber spatula to prevent it from burning and to distribute the heat evenly. If you are adding oil or any other ingredients at this stage, do so now and stir well to combine.

Keep the temperature low and maintain a gentle heat. Do not rush the melting process by turning up the heat, as this will likely result in burnt chocolate. Once the chocolate is almost completely melted, remove it from the heat and continue stirring until it is fully melted and smooth.

It is important to note that melted chocolate can seize if it comes into contact with even a small amount of liquid, so be careful to keep any liquids away from the melting chocolate. Additionally, do not cover the pot or bowl while melting, as condensation can cause seizing.

Adding the chocolate to the frosting

The white chocolate should be melted with some heavy cream in a heatproof bowl. This can be done in the microwave on high power for one minute. Leave the mixture to sit for a minute, allowing the heat from the bowl to melt any remaining chocolate chips. Stir until the mixture is smooth, then set it aside to cool for about 10 minutes. If there are still unmelted bits of chocolate, heat the mixture in additional 10-second increments and stir until smooth.

It is imperative that the melted white chocolate mixture is not piping hot when added to the frosting. It should be allowed to cool for at least 10 minutes, but it will not firm up. The mixture will stay fluid and cool down to a temperature that won't liquify the butter in the frosting.

Once the white chocolate mixture has cooled, it can be added to the buttercream. This is done by pouring the mixture into the bowl with the buttercream and mixing on a low speed until fully incorporated and the desired consistency is reached. If the frosting becomes too thick, additional cream can be added, one tablespoon at a time. Conversely, if the frosting is too thin, more powdered sugar can be added, a quarter of a cup at a time.

Pairing with a tart filling

White chocolate frosting is a great choice for wedding cakes as it is an excellent blank canvas for highlighting complementary ingredients. Its subtle flavour and light colour make it a good pairing with a tart filling.

A popular choice is to pair white chocolate frosting with a raspberry filling. The bold, tangy raspberry flavour will balance out the sweetness of the white chocolate frosting. This combination is a great way to highlight the flavour of the white chocolate and create a memorable dessert.

Another option for a tart filling to pair with white chocolate frosting is lemon. The bright, citrusy flavour of lemon will cut through the richness of the white chocolate, creating a refreshing and delicious combination.

When making a white chocolate frosting for a wedding cake, it is important to use good-quality white chocolate. Look for brands that are known for their distinct chocolate essence, such as Valrhona or El Rey's Icoa. Avoid using white chocolate morsels or candy melts, as these will not melt into the correct consistency.

Additionally, when working with white chocolate, it is important to be careful not to overheat it. Chop the chocolate finely and melt it gently in a double boiler or microwave, stirring regularly to avoid clumping or burning. Allow it to cool before adding it to the other ingredients to avoid melting the butter.

Storing and reusing the frosting

Storing and reusing frosting is simple and means you can always have some on hand for when you need to decorate a cake at short notice.

Storing Frosting

If you plan on using your frosting within the next day or so, storing it at room temperature is a good option. To do this, transfer your frosting to an airtight container, such as a plastic or glass food container, or even a piping bag (make sure the bag is sealed). Store the frosting in the coolest part of your kitchen and use within two days.

To extend the life of your frosting, you can store it in the refrigerator. Transfer it to an airtight glass or plastic container and keep it away from pungent foods like seafood, as the smells can transfer. Buttercream frosting stored in the refrigerator should last for at least seven days.

If you want to make a large batch of frosting and store it for future use, the freezer is your best option. Place the frosting in an airtight plastic food container and store it in the freezer, again keeping it away from anything pungent. If you prefer to use glass, be sure to use a freezer-safe container that won't crack or break. Buttercream frosting can be frozen for up to three months. After this, it will still be safe to use, but the quality may start to degrade.

Reusing Frosting

For frosting that has been stored at room temperature, simply uncover it and mix it with a rubber spatula. If you've stored the frosting in a piping bag, you can use it as normal.

If your frosting has been stored in the refrigerator, take it out and leave the container or piping bag on the counter for at least an hour to let it soften. Then, transfer the frosting to a stand mixer and mix for about a minute to "re-fluff" it. Alternatively, you can use an electric hand mixer. If you're using a piping bag, leave it out on the counter for the same amount of time and let it soften. If you're using a disposable bag, wait to snip the corner until you're ready to use the frosting.

For frosting that has been stored in the freezer, take it out and place the container in the fridge the night before you plan to use it. The next day, remove the frosting from the fridge and follow the instructions for frosting stored in the refrigerator.

Frequently asked questions