Hello everyone! I am Mandy from Baking with Blondie. With what I’ve come to believe as my maiden voyage (or first recipe post on this blog), I thought I’d share one of my favorite things to make:
This was kind of a last-minute cake – my friend needed a surprise baby shower (for a baby girl) right away. At first I felt a little overwhelmed, it was quite the busy baking week for my son’s UP birthday party, but then I got so excited!
Why would more baking be exciting, you ask? Because I knew I’d get to share with you one of my all-time favorite frosting recipes, on a delicious chocolate cake, frosted in such a fun decorating trend, saturated in something I’ve always adored: the ever popular ombre.
Normally, we go straight to my favorite almond infused cream cheese frosting, but for this one, we wanted a little something extra special.
This frosting is heaven-sent. White chocolate is so delicate, so serene. The only thing we could add to it to make it more decadent is fresh raspberry puree. Can you imagine? Each bite was dressed in elegance, and with such rich slices, smaller & slower bites were a must. It looked and tasted equally as gorgeous.
What I love most about this frosting, besides the taste, is that you can pair it with all kinds of flavors. White Chocolate Raspberry pairs well with lemon cake, white cake, french vanilla, chocolate in all it’s varieties, red velvet, or even funfetti if you’re feeling a little fun for the occasion.
Or you could just eat it with a spoon like my husband.
I won’t judge.
White Chocolate Raspberry Buttercream
makes enough to frost a medium cake (including filling) or 24 cupcakes
(I usually double this recipe)
Recipe inspired by: think love sleep eat
- 4 oz white chocolate chips
- 1/4 C heavy cream
- 1 stick unsalted butter, room temperature
- 3 C powdered sugar (plus more for stuff consistency, if desired)
- 1 t pure vanilla
- 1/4 t salt
- 3-4 T raspberry puree (strained of seeds if you’re patient. you can use frozen if the raspberries are warmed to room temperature before pureed)
- In a medium saucepan, bring heavy cream to a gentle boil. Immediately pour over white chocolate in a separate bowl (don’t add chips to hot saucepan, the chocolate will overcook) Stir until smooth.
- In the bowl of your stand mixer fitted with paddle attachement, cream together butter and powdered sugar until fully incorporated. It will take a while, but keep with it.
- Turn mixer speed to low and pour in white chocolate cream mixture. Increase speed to medium and beat until smooth. Add in salt and vanilla.
- Mixing on medium speed, beat in raspberry puree to desired consistency. Increase speed to fully incorporate. Add more powdered sugar or puree to desired consistency. Refrigerate if not using immediately.