White Chocolate Frosting

Name: White Chocolate Frosting
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 cups
Ingredients: 12 ounces white chocolate, chopped or 12 ounces white chocolate chips; 1 tablespoon corn syrup; 1 teaspoon vanilla extract; 1 pinch salt; 1/2 cup heavy cream; 1/4 cup confectioners' sugar; 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

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Recipe by mersaydees

Based on a recipe from Cook’s Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. The editors preferred this frosting whipped – refer to the “TIP” at the end of the instructions. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.

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READY IN: 50mins

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

12

ounces white chocolate, chopped or 12 ounces white chocolate chips
1

tablespoon corn syrup
1

teaspoon vanilla extract
1

pinch salt
¹⁄₂

cup heavy cream
¹⁄₄

cup confectioners' sugar
4

tablespoons cold unsalted butter, cut into 1/2-inch pieces

DIRECTIONS

Place chocolate, corn syrup, vanilla, and salt in food processor.
In small saucepan, bring cream to boil.
With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
Stop food processor and add confectioners’ sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You’ll know it’s ready when a spoon can stand up in it.
TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.

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