Monday, May 18, 2009

Now That Really Frosts My Cupcake!

I mean, really - it does. It's an easy white chocolate buttercream and quite yummy. I usually don't care for powdered sugar-based frostings, I find them to sweet and cloying, but this one has a smooth texture and luscious mouthfeel due to the addition of melted white chocolate.

If you've got access to luxurious white chocolate bars by all means use them, but this works just as well with chips. The finished frosting gets quite white, even with the addition of real butter, so you can color it and achieve bright, true hues.

White Chocolate Buttercream (courtesy of Baker's Chocolate)

6 oz white chocolate, chopped
1/4 cup cream or milk
1 cup cold unsalted butter
1 cup powdered sugar

Microwave the white chocolate and the cream/milk in a large microwaveable bowl on high for 1-1/2 minutes. Stir 1/2 way through cooking time. Stir until white chocolate is completely melted. Cool 30 minutes or until room temperature.

Beat butter and sugar gradually into the cooled white chocolate mixture with an electric mixer on high speed until light and fluffy.

Makes 3 to 3-1/2 cups

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