Prep 12 mins
Cook 0 mins
This is rich and super good;) but it won't really produce a lofty mantle that regular frostings do.
- In a small, heavy saucepan, heat the cream just until it starts to simmer.
- Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
- Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
- Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
- Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
The frosting has an excellent texture and flavor and is very easy to make. Another great thing about this recipe is that it's very easy to add flavors to it. I made this recipe for a cake at Christmas time and added some peppermint extract after thoroughly mixing the cream into the white chocolate.
I LOVE this frosting! Will definitely be using it again. To get the desired stiffness to frost a cake, whip mixture using a hand mixer over a bowl of ice cubes until desired stiffness. If becomes to stiff to spread on a cake, beat with hand mixer without the bowl of ice cubes at room temperature. When I used this recipe, I increased the amount of White Chocolate to 15 ounces. It came out beautiful. The cake was a HIT! =)
Forget the cake, this could be dessert on its own! Made this to go with chocolate cupcakes for my son's birthday and we enjoyed it. Colored it yellow and put it in a ziploc bag to squeeze onto cupcakes. Thank you!