White Chocolate Buttercream

So many ratings but not a lot of reviews! I’m not an experienced baker but it turned out well for me. The only thing I would stress more, for more inexperienced bakers (like me): it’s REALLY important to let the chocolate cool enough before mixing it in! Do not be afraid of the chocolate hardening after you melted it. It will take a good while for bakers chocolate to harden again. Let it cool to room temperature. If it’s not cool enough it will affect the structure of the fluffed butter and make the buttercream too liquid.
4 out of 5 because even tho I do like this buttercream and I’m sure it can be someone’s favorite taste, I’m not sure how I feel about the amount of chocolate. White chocolate is not that flavorful and very sweet to begin with. It just doesn’t stand out that much as a flavor to me. I might try a different flavor buttercream and add some white chocolate to it as a complimentary flavor in the future. But I’m not sure I’ll go with pure white chocolate butter cream again.

waaaayyyy太黄油。我为这种糖霜感到兴奋，最终浪费了白巧克力。我确实使用了白巧克力烤薯条，而不是普通的白巧克力，因为那是我所拥有的，因此可能是其中的一部分。这是超级黄油。我试图添加更多糖粉，牛奶，香草提取物，甚至在其中一部分添加了一些杏仁提取物。杏仁还可以，但仍然不太好。可悲的是，这并没有发现它的需求，尤其是因为它一无所有。

I used callebaut white chocolate and found the recipe needed a ton of cream and a ton of whipping to get it to smooth out. Not good written as is but a good starting point.

可爱的味道。我做的糖糖少一些，找不到我的比例，所以估计有1.5 c的白色巧克力。这是鲜奶油的质地，我们放在黑巧克力纸杯蛋糕上，这是完美的。但是我发现它不是很稳定……类似于鲜奶油。我会因为脂肪含量高吗？我同意您需要更多的黄油来伴随这种甜味，但是对于那些对甜味水平进行负面评价的人，您必须期待白巧克力