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 LOCATION: Recipes >> Cakes Icing >> White Chocolate Butter Cream Frosting
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 40 of 42 people found the following review helpful:
Reviewer: Kathy from Orem, Utah I've been decorating cakes for 9 years and this is by far the best icing I've ever tasted. I used it for wedding a got the best reviews I've ever gotten. It's great for icing your cake if you want a smooth look or a fluffy look. For the smooth look you can chill the cake after frosting it then work the rough spots out with a hot spatula, it turns out picture perfect. You can decorate over this icing if you let it chill first, it gives you a firm surface to work on. Was this review helpful to you? Yes No 8 of 8 people found the following review helpful:
Reviewer: Angie W. from Sanford, NC USA I made this icing for a party. I added a bit more confectionary sugar and about 1/2 cup of shortening just to make it stiffer for decorating the cake. It turned out fabulous and was a big hit. Everyone loved it and wanted the recipe. Was this review helpful to you? Yes No 5 of 6 people found the following review helpful:
Reviewer: Anonymous from woodbury,CT I bake for my coworkers alot as well as special occaosions such as weddings and birthdays. This recipe is always the biggest hit and i always bring copies of the recipe to give out to everyone who asks. Was this review helpful to you? Yes No 2 of 2 people found the following review helpful:
Reviewer: Anonymous from Hope, AR This had a yummy flavor that was not to sweet. Be sure to set cake out for about 30 minutes before serving so that icing has time to reach room temperature. Was this review helpful to you? Yes No 1 of 1 people found the following review helpful:
Reviewer: Jo from Hampshire, England I tried a few different recipes (including one in which I miscalculated while converting from sticks, cups and oz into grams!!) I found this recipe - which is fantastic. The double quantity was enough to cover my four tiered chocolate fudge wedding cake (12in, 10in, 8 and 6 in rounds) I made a double quantity and did a "crumb" layer of icing, then let it set in the fridge. Then I made a second batch of the double quantity which did the final layer of icing. Thoroughly recommended as a totally fool proof recipe. PS. I added a tbsp. Cointreau and a tsp. of orange zest to each double quantity Was this review helpful to you? Yes No 
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White Chocolate Butter Cream Frosting
