white chocolate buttercream

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tsp baking powder

tsp salt

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

tsp vanilla extract

eggs

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

salt

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

This raspberry cake is made with raspberry jello and is pink. It is filled with homemade raspberry jam and whipped white chocolate ganache. It is topped with a white chocolate buttercream and fresh raspberries.

Raspberry White Chocolate Cake

All-purpose flour

TBSP Baking powder

Salt

Unsalted butter (room temperature)

White granulated sugar

Raspberry jello (the powder)

Egg whites (room temperature)

Large eggs (room temperature)

tsp Pure vanilla extract

Buttermilk (room temperature)

lb raspberries

Lemon juice

TBSP Unsalted butter

White chocolate chips (quality brand guittard or ghirardelli)

Heavy cream

TBSP Unsalted butter (melted)

Unsalted butter (slightly cold)

Powdered sugar (sifted)

oz White chocolate (melted)

TBSP Heavy cream

raspberries (for decoration)

Preheat

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.

In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.

Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.

Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.

Pour

Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.

Cool

Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Raspberry Cake

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.

Freeze

Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.

Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

Raspberry Jam

Heat

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.

Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.

Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.

Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don&#039;t over mix because it can split.

White Chocolate Ganache

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.

Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.

Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.

Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.

Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

White Chocolate Buttercream

Assemble

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.

Repeat

Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.

Frost

Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.

Assembly

How to make white chocolate Swiss meringue buttercream. An easy and delicious recipe (to decorate about 10 - 12 cupcakes or cover the outside of a 6 inch / 15 cm cake)

White chocolate Swiss meringue buttercream

Egg whites (About 165 g)

150 G Granulated sugar

Butter

g white chocolate (melted)

Vanilla

Place the egg whites with the granulated sugar in a container and heat them in a double boiler over a saucepan containing a little water.

Mix with a whisk and check the temperature with a candy thermometer, which should read at least 131°F / 55°C (the sugar should be completely dissolved).

Pour the mixture into the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 15-20 minutes until the meringue is white and has firm peaks. (Meringue should be completely cool)

Lower the speed of the mixer and add the butter piece by piece, then resume high speed and mix for at least 5 minutes. (the mixture can go from liquid to grainy, so keep beating until you have a thick, smooth cream)

Add vanilla, salt and melted white chocolate and mix again for 2-3 minutes.

Change the whisk to a flat spatula and mix again for 2 minutes at slow speed to loosen the buttercream and remove the excess air that has been incorporated to make a smoother cream.

The Best Chocolate Buttercream Frosting For Cakes And Cupcakes. This smooth and creamy white chocolate buttercream, also known as condensed milk buttercream or Russian buttercream, requires just three ingredients. The combination of butter, sweetened condensed milk, and white chocolate creates a silky texture with a rich flavor.

White Chocolate Buttercream Frosting

white chocolate

butter

395 g sweetened condensed milk

Finely chop the white chocolate and place it in a microwave-safe bowl.

Microwave for 30 seconds, stir, and repeat in short bursts until smooth.

Set aside until slightly warm but not hot. Do not add it hot to the buttercream, or it may melt the butter.

Melt the White Chocolate

Add softened butter to a mixing bowl.

Using a hand mixer or stand mixer (paddle attachment) on medium speed, beat for 1–3 minutes until light and fluffy.

Whip the Butter

Pour the full can of sweetened condensed milk into the butter.

Mix for one minute or until fully combined.

Add the Condensed Milk

Add the warm melted white chocolate to the butter mixture.

Mix for 1–2 minutes until the buttercream is well combined and silky smooth.

Incorporate the Melted White Chocolate

The buttercream is ready to use immediately.

Store in the fridge for up to one week or freeze for up to two months.

Before using, bring back to room temperature and mix again until smooth.

Use or Store

Thanks for sharing your recipes they never fail and never disappoint

https://www.youtube.com/watch?v=A46ZStkl12E

This White Chocolate Condensed Milk Buttercream is Silky Smooth with No-grit and No Icing Sugar.  It's AMAZING! Also known as Russian Buttercream, it's simple and economical to make! Use any Chocolate you enjoy eating! It's a very versatile frosting that can be used for piping, layering or covering cakes.  Also makes a delicious easy filling for Macarons. ENJOY!

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This White Chocolate Condensed Milk Buttercream is Silky Smooth with No-grit and No Icing Sugar.  It's AMAZING! Also known as Russian Buttercream, it's simple and economical to make! Use any Chocolate you enjoy eating! It's a very versatile frosting that can be used for piping, layering or covering cakes.  Also makes a delicious easy filling for Macarons. ENJOY!


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#Buttercream #Frosting #WhiteChocolate

Top 4 white chocolate buttercream recipes from across the web

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Raspberry White Chocolate Cake

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Top 4 white chocolate buttercream recipes from across the web

The most viewed white chocolate buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Truffle Cupcakes

Raspberry White Chocolate Cake

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The most viewed white chocolate buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine