White Chocolate Buttercream Frosting is an all-around favorite topping for cakes, cupcakes, or cookies.
1 (4-oz.) white chocolate baking bar, broken into small pieces
1/3 cup heavy cream
1 cup butter, softened
1 (2-lb.) package powdered sugar
1/4 cup heavy cream
1/8 teaspoon kosher salt
2 teaspoons vanilla extract
How to Make It
Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes).
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar and 1/4 cup heavy cream, 1 Tbsp. at a time, beating at low speed until blended after each addition. Beat in salt and chocolate mixture until light and fluffy. Stir in vanilla.