1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
Instructions
1. Melt the white chocolate and set it aside to cool. In a medium
heavy-bottom saucepan, whisk the sugar and flour together. Add
the milk and cream to cook over medium heat, whisking
occasionally, until the mixture comes to a boil and has thickened,
about 20 minutes.
2. Transfer the mixture to the bowl of an electric mixer fitted with
the paddle attachment. Beat on high speed until cool. Reduce the
speed to low and add the butter; mix until thoroughly
incorporated. Increase the speed to medium-high and beat until
the frosting is light and fluffy.
3. Add the vanilla and white chocolate and continue mixing until
combined. If the frosting is too soft, put the bowl in the
refrigerator to chill slightly, then beat again until it is the proper
consistency. If the frosting is too firm, set the bowl over a pot of
simmering water and beat with a wooden spoon until it is the
proper consistency.
Serving
Suggestions
Ryder didn't like this frosting
Originally Submitted
3/20/2014
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