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.
My friend made this at work for December birthdays to go with Mrs. Billet's white cake. It was amazing!! Since she added a filling between the layers instead of this, it turned out to be a little too much frosting....too bad...we will just eat it with graham crackers!
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