LOOKING for: White Cake Frosting

annova914December 26, 2007

I plan to make a white French vanilla cake using 2 (9") pans and I'm interested in making a frosting that would be slightly different from buttercream. I found this one a while back. If I doubled it would it be enough for 2 layers? Has anyone made a frosting similar to this? I had a slice of cake from Chantal's Bakery in Sterling, VA a few years ago (they called it the White Chocolate Mousse Cake I think) and it was out of this world. I'm trying to recreate that frosting and think maybe I need to include some whipped cream in this?

White Chocolate Frosting

Servings: Frosts 12 cupcakes


This is a delicious and very tasty basic white frosting for cupcakes. Use the best quality white chocolate you can find such as Valrhona, Callebaut, Lindt or Scharffen Berger, to name a few.


4 1/2 ounces white chocolate, finely chopped

1 3/4 cups confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened

Pinch of salt


1. Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.

2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.

Makes enough to frost 12 cupcakes.

Source: DianaÂs Recipes website

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I've never made one..but came across one recently and thought..ooh yumm!
Yes I would double it..for a layer cake plus filling..
White Chocolate Mousse Frosting

    Bookmark   January 6, 2008 at 5:57PM
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Thank you! This sounds more like what I remember of that cake from the bakery (they also had big, sweet, fresh strawberries on the cake :). I also remember having a white cake with the frosting similar to the recipe I already had (with confectioner's sugar), and that had white chocolate curls on it and was delicous and beautiful. I'm going to make this whipped cream mousse frosting. Thanks again. Ann

    Bookmark   January 8, 2008 at 10:49PM
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Ann, please share your thoughts about how it works, tastes..I love white chocolate stuff..

    Bookmark   January 9, 2008 at 3:56PM
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Well, I "sorta" made it today. Granted, I made some changes so this is not a critique on any of the above recipes. I melted 4 oz of Ghiradelli white chocolate in 1/2 cup heavy whipping cream and let it cool. Made a Duncan Hines French vanilla cake. I whipped the remaining 1-1/2 cup cream and since I wasn't using all the white chocolate called for (it's quite expensive when one is experimenting :), I added a little powdered sugar and vanilla sugar to the whipped cream. I folded in the cooled white chocolate/cream mixture and placed it in the refrigerator to "set" for 1 hour. I sliced one cake layer in half horizontally, put the whipped cream (which is delicious!) on the bottom section, placed strawberries halves on the cream, covered them with some cream, then topped with the other half layer and covered it with the remaining whipped cream. It's very good. I think if I'd used all the white chocolate called for in these recipes it would have been way too sweet for us. I let the strawberry halves peak out from the middle and it looked pretty. Next time I'll make a plain white cake or use a box of white cake mix as I think the French vanilla is a bit too sweet. This is pretty enough for company.

    Bookmark   January 11, 2008 at 8:32PM
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Sounds delish!!!

    Bookmark   January 12, 2008 at 6:47PM
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