For all of the Americans watching, here's the conversion; 250g of Unsalted Butter= 2 sticks of butter+1 tablespoon 500g of Confectioner's Sugar=4 cups You're welcome, my fellow Americans!
Well since I watched your video ages ago, I finally said I'll have a go at it. I've been hesitant all this time because I had a very bad experience with another recipe which almost sent my cake to the bin... BUT I have news for all you viewers who want to make a buttercream but 'hate' American buttercream, like me. I dare say go for it!!!! It's a sensational recipe. I made it for my grandson's birthday last month when temperatures were +45°C in Cyprus. Good luck everyone!!!
This is delicious and so easy to make; I had never done buttercream before and it turned out great. I added just 200g of white chocolate because I imagined this was very sweet and I was right.
Thank you so much Rosie for the quick reply! I trust you and I will try it with regular butter cream! hopefully you show us how to pipe the rose with this icing! thanks again!
Ok, I did the U.S. conversions: -1cup or 2 sticks of butter -4 cups of powdered sugar -10 1/2 oz or 1 1/2 cup of white chocolate -1tsp vanilla extract -water Going to try the recipe....Wish me luck!😁
Rosie Cake-Diva Wonderfully!!!.... this is my "go-to" icing recipe now....I've made it abt 5 times since & everybody LOVES it!!! I love your channel, one of the best by far!
+Daena Cunningham oh my gosh thank you so much! I've been scrolling through these comments just hoping someone did the conversions! Now I can make this too!
Hey. can u help me sought out my problem. Even tho I had cooled my chocolate n my buttercream was at room temp even tho whn both got mixed some of the chocolates turned into tiny chunks. where did I go wrong
Simply divine, soo velvety... topped egg liquor cupcakes with it... egg liquor is a German 'granny' liquor made from egg yolks, sugar, cream and vodka or plain schnapps, then heated for a while until thickened.... delicious.... so instead of adding water to the icing to get it to piping consistency, I added egg liquor... advantage, because it is thicker than water, you can add more.... got raving reviews... gonna try it tonight with dark chocolate and Baileys as the next birthday is coming up. Thank you for sharing! 😀
Hi Rosie, I just found your channel and its so lovely really enjoying it, I've subscribed so I hope you put more videos on, yesterday I made the white choc buttercream and it was amazing THANKYOU so much. Just LOVE your kitchen 💕
I tried this white chocolate butter cream recipe about 6 years ago, it's the best, I used Hershey's white chocolate chips and once it incorporated together it tasted like Milky bar (it is my favorite white chocolate bar, thats also British chocolate bar) white chocolate butter cream. 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Sounds delish! im goingto use this recipe to ice my caramel mudcake for a friends birthday cake tomorrow will let u no how it goes! and hey from australia!
Hello Rosie, thank you for your great video. Here in Cyprus the weather gets very hot in the summer and cream frosting isn't the ideal thing for cakes. I'm sure that with the chocolate, you achieve a much better result. Merry Christmas!!
it looks easy to make. we have hot and humid weather here in Indonesia, plain buttercream is quick melted in room temperature. I have been looking for better recipe, and I found you. I'll try. thanks Rosie!
Hi Rosie. it's so good to see this new video :-) really have been missing them! thank you for posting and sharing with us all! my Daughter and I love baking and trying your techniques on decorating.
Just made this and am super impressed! Was worried it would be too sweet, but myself and my boyfriend both agree it is nicer than plain American buttercream!
Hi Rosie, thank you for your lovely recipe it was delicious! I had a little problem though as it had a curdled effect :) only thing I did differently was I put the chocolate into the mixer rather than do it by hand and I tested it beforehand and it seemed cool enough, any ideas where I went wrong? Unless it was the temp?! I’ve successfully tried your modelling choc and two tone roses thank you :) Karen from Essex x
hi Rosie, I love your butter creams, they're so perfect. I want to make a coffee and caramel cake. Do you have a salted caramel frosting recipe, I could smother it with ?! ;)
how many cupcakes can I decorate with this mixture? can I also add the color to the buttercream right away before adding the cooled down melted white choc? thanks!
Gosh Brian...I think this tastes AMAZING on a normal vanilla cake. It just makes it taste really special. I've also used it on white chocolate mud cake and it was gorgeous.
Rosie if you replace the white chocolate with milk chocolate do you still use vanilla extract in it? As I'm wanting to make malteaser and two tone cupcakes for my wedding cupcake tower. Regards from South Yorkshire :) xx
quisiera saber si puedo preparar este frosting ahora en mi país Perú ya que esta haciendo mucho calor gracias anticipadas me puedes responder en inglés
Hi Rosie. His work is fantastic. Some of my friends can not keep up your wonderful videos, not to mention English. It is possible you put in the description of the videos the list of ingredients? Thanks for sharing their work. Best wishes from Brazil. hug
Sonia Polonio Hi Sonia. A hug back to you from England! We sometimes put the ingredients on the description but sometimes we want to make sure that people follow the correct method so we add it to the screen instead. xx
Hi Rosie I love your videos, but I have question about the sweetness because of chocolate the icing will be not too sweet? it looks and sounds very good!
+Orichminah Zare Actually...I think it's the opposite. I find basic buttercream very sweet but something about this chocolate recipe makes it smoother and more subtle. That's my opinion anyway. Let me know what you think. xx
Hello Rosie ! Great recipe ! Could you tell me what kind of color food did you use to make the flowers in the end of this vídeo ?? Because this recipe contain chocolat, we can use the gel color or we need to use special color food for chocolat ?
it looks amazing. every single time I try to make icing I follow the recipe exactly but it still comes out runny. I'm in the UK. Which butter do you use please? I'm not sure what I'm doing wrong :(
Can you store the buttercream to pipe later on, next day or in few days? Also can you freeze buttercream for later use? Is it better to leave buttercream on room temperature before trying to pipe "the ruffle rose cupcakes" or make it a bit harder in the fridge first?
+Tina Zivkovic Yes Tina. You can keep it in the fridge but you need to bring it back to room temperature before using and to be honest, if you don't give it another mix it won't really pipe nicely. xx
+Glossy DeMarco Hi Glossy. I mixed it by hand so that I could feel the consistency. You can do it in the mixer but then I find it harder to make sure I don't out too much liquid in. xx
wow that looks amazingly yummy...I have a quick question. Can I leave cupcakes covered in this frosting over the counter and when should I add fondant toppers on it? Would it make my fondant toppers soggy?? Thank you so much for the lovely video.
+minileo20 Yes this crusts up so it's great for leaving at room temperature and won't make your toppers soggy. Just keep an eye on how much liquid you add and don't overdo it xx
Not gritty, yes it is hard when refrigerated but not completely solid. You don't need to refrigerate it though as it sets/crusts anyway. You can pipe anything you like with it. I piped several flowers including roses and they were completely fine and held their shape left out on the counter for up to a week. :)
Hi Rosie. Every time I see one of your videos, I can't help thinking about your life size Christian Grey cake on The Graham Norton Show. What a great night.
Jess If you want it more stable you put more icing/confectioners sugar and if it gets too stable/stiff you can add a bit of milk gradually to soften it.
hii Rosie. Thanks for such valuable recipie. I tried it today. the frosting was really yummy. but I faced one problem. even tho my buttercream was at the room temp n the white chocolate got cooled enough when they were mixed together there were bits of chocolate formed which made it difficult to pipe with
Hi Rosie....i tried this frosting...but i felt its bit sweet for our taste buds....i felt white chocolate n icing sugar made frosting sweet...so can i reduce the amount of icing sugar...like can i take half quantity of icing sugar....that is 250 gm of butter....n 250 gms of icing sugar....n 300 gm of white chocolate.....can i take these measurements..... thanks., NImisha....:-)
+Nimisha Kale Hi Nimisha, Unfortunately the more icing sugar you remove the more sloppy the consistency will be, so it isn't really ideal. If you want a less sweet buttercream you might find the cream cheese frosting a little more to your liking??
Nimisha Kale If you want a less sweet version. Try whipped white chocolate ganache. No added sugar & it’s delicious. ua-cam.com/video/MlSHMPZ4qic/v-deo.html
For all of the Americans watching, here's the conversion;
250g of Unsalted Butter= 2 sticks of butter+1 tablespoon
500g of Confectioner's Sugar=4 cups
You're welcome, my fellow Americans!
YES! THANK YOU!!
White chocolate would be roughly 10.5 oz.
Thank you alot .
Thanks so much Drelly! You saved me from having to look it up! :)
Thanks!
Well since I watched your video ages ago, I finally said I'll have a go at it. I've been hesitant all this time because I had a very bad experience with another recipe which almost sent my cake to the bin... BUT I have news for all you viewers who want to make a buttercream but 'hate' American buttercream, like me. I dare say go for it!!!! It's a sensational recipe. I made it for my grandson's birthday last month when temperatures were +45°C in Cyprus. Good luck everyone!!!
Rosie you are so inspiring. Thank you for sharing your creations!!
This is the most delicious buttercream recipe I have tried so far, thank you so much for this video!
This is delicious and so easy to make; I had never done buttercream before and it turned out great. I added just 200g of white chocolate because I imagined this was very sweet and I was right.
Im watching from America (Wisconsin) i so love your tutorials!! Please keep them coming. Im a beginner cupcake decorator, and I love the tips you give
Tried this tonight turned out great very happy and easy to do
Thank you so much Rosie for the quick reply! I trust you and I will try it with regular butter cream! hopefully you show us how to pipe the rose with this icing! thanks again!
Just made this and blended a whole punnet of raspberries in it too- best thing I've ever tasted!!! Definitely recommend this recipe it's great
YUM, looks amazing. thank you for sharing.
Ok, I did the U.S. conversions:
-1cup or 2 sticks of butter
-4 cups of powdered sugar
-10 1/2 oz or 1 1/2 cup of white chocolate
-1tsp vanilla extract
-water
Going to try the recipe....Wish me luck!😁
+Daena Cunningham Sooooo How did it go??? x
Rosie Cake-Diva Wonderfully!!!.... this is my "go-to" icing recipe now....I've made it abt 5 times since & everybody LOVES it!!! I love your channel, one of the best by far!
+Daena Cunningham oh my gosh thank you so much! I've been scrolling through these comments just hoping someone did the conversions! Now I can make this too!
Hey. can u help me sought out my problem. Even tho I had cooled my chocolate n my buttercream was at room temp even tho whn both got mixed some of the chocolates turned into tiny chunks. where did I go wrong
Thanks
Rosie, you do a really amazing job!!!! every Cupcake is so lovely
Simply divine, soo velvety... topped egg liquor cupcakes with it... egg liquor is a German 'granny' liquor made from egg yolks, sugar, cream and vodka or plain schnapps, then heated for a while until thickened.... delicious.... so instead of adding water to the icing to get it to piping consistency, I added egg liquor... advantage, because it is thicker than water, you can add more.... got raving reviews... gonna try it tonight with dark chocolate and Baileys as the next birthday is coming up. Thank you for sharing! 😀
It looks great wow I love it thank so much Rosie
Thank you. U explained it so well.
You are amazing, i'll try as soon as possible
Hi Rosie, I just found your channel and its so lovely really enjoying it, I've subscribed so I hope you put more videos on, yesterday I made the white choc buttercream and it was amazing THANKYOU so much. Just LOVE your kitchen 💕
Love this butter cream.
You explain thing so clearly and easy to follow. With great tips.
Never mind nigella you are are a cake goddess yourself.
I can't wait to taste it too! Thanks for the video, great as always!
Ariarory Oh I hope you like it. For me....it's a toss up between this and my Cream Cheese frosting! (But this is easier!) :)
Ariarory Thank you! I hope you like it too. It's DANGEROUSLY yummy!
I tried this white chocolate butter cream recipe about 6 years ago, it's the best, I used Hershey's white chocolate chips and once it incorporated together it tasted like Milky bar (it is my favorite white chocolate bar, thats also British chocolate bar) white chocolate butter cream.
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Just made this today for my anniversary cake! OMG AMAZING!!!!!
Layla Suliman what about the sweetness? is it just right or too sweet? knowing that white chocolate is already very sweet. i really want to try this
Sounds delish! im goingto use this recipe to ice my caramel mudcake for a friends birthday cake tomorrow will let u no how it goes! and hey from australia!
Hello Rosie, thank you for your great video. Here in Cyprus the weather gets very hot in the summer and cream frosting isn't the ideal thing for cakes. I'm sure that with the chocolate, you achieve a much better result. Merry Christmas!!
I done this gorgeous I didn't add as much icing sugar it was smooth and really tastey Thankyou 😊
simply delightful
Looks good yummy 😋
it looks easy to make. we have hot and humid weather here in Indonesia, plain buttercream is quick melted in room temperature. I have been looking for better recipe, and I found you. I'll try. thanks Rosie!
Hi can I know how it goes
it looks like so sweet ..
Hi Rosie. it's so good to see this new video :-) really have been missing them! thank you for posting and sharing with us all! my Daughter and I love baking and trying your techniques on decorating.
+Marlena Badoni Ahh thank you Marlena xx
+Rosie Cake-Diva you're welcome :-D
Just made this and am super impressed! Was worried it would be too sweet, but myself and my boyfriend both agree it is nicer than plain American buttercream!
fluffypenguinbabe I know right? It tastes smoother.
Nice video friend
gracias tu buttercream espectacular
Hi new to your channel and a new subscriber. Great content.
hello rosie plz come back with more tutorials love from cairo
You haven't uploaded in so long! I'm so happy your back :DDD
Ps. Great video :)
Zehra Jaffry Oh I know....I've been soooo busy! I'm back tho. xx
I'm so happy you are lool :)
Rosie sei bravissima
Absolutely love your videos....can you pls post the recipe in the descriptions?
Thanks Rosie
Thanks so much for this recipe and all your videos are awesome! What type of mixer do u have?
this came out so sweet.. I can't taste anything except of sugar..
Thinking of using this on a layer cake. Would you recommend to double it for that?
Hi Rosie, thank you for your lovely recipe it was delicious! I had a little problem though as it had a curdled effect :) only thing I did differently was I put the chocolate into the mixer rather than do it by hand and I tested it beforehand and it seemed cool enough, any ideas where I went wrong? Unless it was the temp?! I’ve successfully tried your modelling choc and two tone roses thank you :) Karen from Essex x
Instead of water can we use whip cream?
Are you able to post the american conversions ? Thanks!
hi Rosie, I love your butter creams, they're so perfect. I want to make a coffee and caramel cake. Do you have a salted caramel frosting recipe, I could smother it with ?! ;)
Oh mmmm goodness!!
hii rosie. awesome video. just wanted to ask is this icing stable in hot n humid condition
Hey Rosie, to make this frosting lemon flavoured, can I just add lemon juice instead of water to get the right consistency?
Love, Lena :)
will this coat a full 6 inch cake on the outside ?
Can I use this buttercream to frost a vanilla cake?
Would it melt if its kept out for too long?As where I am from its humid.
You can use a clear vanilla extract. Great video. Thanks
can I make flower from this buttercream ?
hi Rosie can I leave this out on the counter and for how long??
HI THANK YOU FOR YR VIEDO ,IF I WANT CHOCLATE BUTTER CREAM CAN I CHANGE DARK WITH WHITE CHOCHLATE?
Hi Rosie, thank you for your beautiful white chocolate buttercream it’s delicious how long can I keep it in the fridge please
Yours sincerely
Noreen 😘
What butter do you use? Thanks x
i can i colour this with regular gel colours??? thanks
I needed to buy the electric beater for making cake at home which brand is good for the same?
Can I do ruffles on a cake with this White chocolate frosting?
how many cupcakes can I decorate with this mixture? can I also add the color to the buttercream right away before adding the cooled down melted white choc? thanks!
What’s your room temperature? Is this going to work in a humid country?
How long in advance can this be made without going dodgy? Tx :)
o chocolate tem que estar em temperatura ambiente ou quente ?
I can't wait to try this! But what are the best kinds of cake to use this on? Thank you for posting!!!
Gosh Brian...I think this tastes AMAZING on a normal vanilla cake. It just makes it taste really special. I've also used it on white chocolate mud cake and it was gorgeous.
HOW MUICH WOULD I NEED TO FILL AND MASK A 12X12X2 INCH CAKE TIN. tHANKS Rosie
Can I make roses from this buttercream?
Bu tarifi seker hamurlu pastada ganaj olarak kullanabilirmiyiz
Can you convert this recipe to cups VS grams?
hi hun, thank you so much for this video. please I will be making this tomorrow. did u sift ur icing sugar.
+Chinwendu Ramsay I didn't but only because mine came nice and powdered. I'm very lazy ;) xx
If i want to leave the cake out on the bench will it be OK and wont get soft
Rosie if you replace the white chocolate with milk chocolate do you still use vanilla extract in it? As I'm wanting to make malteaser and two tone cupcakes for my wedding cupcake tower. Regards from South Yorkshire :) xx
+Fiona Allan Yes you can Fiona xx
quisiera saber si puedo preparar este frosting ahora en mi país Perú ya que esta haciendo mucho calor gracias anticipadas me puedes responder en inglés
Will this buttercream melt under the sun?
I love your vids please can you make a video about moulds
Sumaiya Chowdhury Good plan Sumaiya. I'm on it!
Hi Rosie. His work is fantastic. Some of my friends can not keep up your wonderful videos, not to mention English. It is possible you put in the description of the videos the list of ingredients?
Thanks for sharing their work.
Best wishes from Brazil. hug
Sonia Polonio Hi Sonia. A hug back to you from England!
We sometimes put the ingredients on the description but sometimes we want to make sure that people follow the correct method so we add it to the screen instead. xx
Hi Rosie I love your videos, but I have question about the sweetness because of chocolate the icing will be not too sweet? it looks and sounds very good!
+Orichminah Zare Actually...I think it's the opposite. I find basic buttercream very sweet but something about this chocolate recipe makes it smoother and more subtle. That's my opinion anyway. Let me know what you think. xx
Can i use milk chocolate instead of white chocolate?
Hi may i ask what to do if my white chocolate buttercream became runny? How to make it pipeable if i want it to be firm again? Thanks
How long can we store this buttercream in fridge?
Hello Rosie ! Great recipe ! Could you tell me what kind of color food did you use to make the flowers in the end of this vídeo ?? Because this recipe contain chocolat, we can use the gel color or we need to use special color food for chocolat ?
Yes you can use gel or pastes. I think this was just a Ruby colour by Sugarflair. xx
you can use AmeriColor oil candy color,
did you use a water??
Hi, can you use hi_radio instead of buttter
Could I put dark chocolate instead of white chocolate?
it looks amazing.
every single time I try to make icing I follow the recipe exactly but it still comes out runny. I'm in the UK.
Which butter do you use please?
I'm not sure what I'm doing wrong :(
Hi JT. I tend to use Lurpak.
Is this enough to frost a cake?
Can you store the buttercream to pipe later on, next day or in few days? Also can you freeze buttercream for later use? Is it better to leave buttercream on room temperature before trying to pipe "the ruffle rose cupcakes" or make it a bit harder in the fridge first?
+Tina Zivkovic Yes Tina. You can keep it in the fridge but you need to bring it back to room temperature before using and to be honest, if you don't give it another mix it won't really pipe nicely. xx
Hi Rosie, great video but why did you mix choc into b/c by hand...was there any particular reason?
+Glossy DeMarco Hi Glossy. I mixed it by hand so that I could feel the consistency. You can do it in the mixer but then I find it harder to make sure I don't out too much liquid in. xx
wow that looks amazingly yummy...I have a quick question. Can I leave cupcakes covered in this frosting over the counter and when should I add fondant toppers on it? Would it make my fondant toppers soggy?? Thank you so much for the lovely video.
+minileo20 Yes this crusts up so it's great for leaving at room temperature and won't make your toppers soggy. Just keep an eye on how much liquid you add and don't overdo it xx
+Rosie Cake-Diva by liquid you mean water which you added at last while mixing melted chocolate and buttercream? Thanks again for your quick reply.
Yes. You can add water or milk but I tend to stick to water because it keeps the shelf life longer. xx
we can tell its one of yr favourites lol
Can you post all the measurement in the description? o:
Rosie, fabulous as always! Can this be used like regular buttercream? Under fondant or as is? Does this need to be refrigerated?
kristi215 Yes Kristi it can....and in my opinion the chocolate actually tastes nicer under fondant than plain buttercream. It's a smoother taste.
Rosie Cake-Diva Thank you so much! I will be trying it next week! Your wonderful.
kristi215 Oh good! Report back Kristi. Let me know if you prefer the taste. xx
Rosie Cake-Diva Loved the White Chocolate buttercream Rosie! Keep on with the awesome videos and advice. Thank you so much!
seems delicious:) I just want to know is it gritty? does it become hard when refrigerated? can i pipe a rose with it? is it too sweet?
Same question
Not gritty, yes it is hard when refrigerated but not completely solid. You don't need to refrigerate it though as it sets/crusts anyway. You can pipe anything you like with it. I piped several flowers including roses and they were completely fine and held their shape left out on the counter for up to a week. :)
Hi Rosie. Every time I see one of your videos, I can't help thinking about your life size Christian Grey cake on The Graham Norton Show. What a great night.
Do you use pure icing sugar (tend to be lumpy) or icing mixture (i think it has a very small amount of cornflour in it)?
+naomitree2003 I just use good quality icing sugar. xx
Rosie Cake-Diva for your rainbow cake, did you use large eggs or medium sized eggs?
Roya Besheya Hi Roya, It doesn't matter because if you weich your eggs your recipe will always turn out right xx
Ok thank you. Xx Rosie Cake-Diva
Wow what a lovely recipe ❤️ may i know how to make the cream abit harder(stable) ? Should i add more sugar icing??
Jess If you want it more stable you put more icing/confectioners sugar and if it gets too stable/stiff you can add a bit of milk gradually to soften it.
Analisa P thanks alot ❤️😊
Jess No problem :)
hii Rosie. Thanks for such valuable recipie. I tried it today. the frosting was really yummy. but I faced one problem. even tho my buttercream was at the room temp n the white chocolate got cooled enough when they were mixed together there were bits of chocolate formed which made it difficult to pipe with
Hi there. It sounds as though the chocolate might not have been properly melted through. It shouldn't clump as long as it is fully melted xx
Hi, Is there a reason for mixing the chocolate in by hand? or can it be done in the mixer? thanks
Ruby's Barn you can do it in a mixer but it’s nice to see what consistency you are reaching. That’s why I like to do it by hand.
Thank you a lot :)
Does the Icing sugar have any "corn starch" or it's just another name for the Powdered sugar?!
Hi there. No. No corn starch. Just icing sugar (confectioners sugar/powdered sugar). x
You are the best :)
Hi Rosie....i tried this frosting...but i felt its bit sweet for our taste buds....i felt white chocolate n icing sugar made frosting sweet...so can i reduce the amount of icing sugar...like can i take half quantity of icing sugar....that is 250 gm of butter....n 250 gms of icing sugar....n 300 gm of white chocolate.....can i take these measurements.....
thanks.,
NImisha....:-)
+Nimisha Kale Hi Nimisha,
Unfortunately the more icing sugar you remove the more sloppy the consistency will be, so it isn't really ideal. If you want a less sweet buttercream you might find the cream cheese frosting a little more to your liking??
If you double the amount of butter, it will be less sweet but will still pipe beautifully and taste wonderful.
Nimisha Kale If you want a less sweet version. Try whipped white chocolate ganache. No added sugar & it’s delicious. ua-cam.com/video/MlSHMPZ4qic/v-deo.html