White Chocolate Frosting

"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
Ingredients:
7
Yields:
3 cups
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ingredients

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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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