White Chocolate Buttercream Recipe
Description
Delicious white chocolate buttercream cake, perfect for parties or weddings.
Ingredients
Units
Scale
- 18 ounces chopped almond bark (that's 9 squares if you're using the Plymouth Pantry brand)
- 1/2 cup milk, divided
- 1 cup solid vegetable shortening (~7.5 oz)
- 1 cup salted butter
- 2 teaspoons clear vanilla extract
- 2 lbs. powdered sugar
Instructions
- In a microwave save glass bowl, mix together the chopped almond bark and 1/4 cup of the milk. Microwave for 1 minute and stir. Then microwave at 20 second intervals, stirring after each until it’s completely melted.
- Be careful not to overheat – it burns easily!! (ask me how I know!)
- In a mixing bowl, cream together the butter, shortening and vanilla.
- Gradually add the powdered sugar as you beat the frosting. Scrape down the sides of the bowl often. It will be dry and thick.
- Add the remaining 1/4 cup of milk and beat until light and fluffy.
- Slowly pour in the chocolate until well incorporated. Cover until ready to use.
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