Long story short I'm going to attempt white chocolate buttercream frosting. I've never made frosting before and am not much of a baker, but I've no problems following a recipe.
I have a Wilton recipe
, I'm open to other recommendations, and I also have some general questions.
My wife (the baker, for whom I'm doing this, as a surprise), says for a white buttercream it's best to use shortening and butter flavor, since actual butter yellows it. Can I just one-to-one sub shortening for butter, and add butter flavoring (maybe instead of the vanilla? How much do I add though?)
In addition, I've looked at some other buttercream recipes (Wilton has several), and some suggest meringue powder, and some use heavy whipping cream. I'm open to these, but have no idea how they'll impact the recipe and final product, and how I should sub them in (or if I should).
So I guess mostly I'm curious has anybody ever made white chocolate buttercream frosting before, how did it go, and what if any tricks do folks recommend?
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