White Chocolate frosting
My son loves white chocolate. It’s a little on the sweet side, but if you use the right cake, you should be fine. I used a nice lemon cupcake, the balance with the citrus was kinda nice.
ingredients:
3/4 cups white chocolate (chips are fine)
2 TB of butter
2 Tablespoons milk
1/2 teaspoon vanilla extract
2 cups powdered sugar
! more tablespoon of milk
In a saucepan heat the chocolate, butter and milk on medium. Stirring and watching constantly, so it won’t burn. Nothing is worse than burnt chocolate.
Once everything is melted and looks awful like this:
Then go ahead and stir in the vanilla. I pour this into a bowl of an electric mixer, turning the mixer on low I slowly add the powdered sugar until well blended. If it is thick or lumpy, I add that extra tablespoon of milk in.
Then turn the mixer up a little to whip it into shape. You should have lovely dense frosting. I’d suggest you use it immediately, as the white chocolate tends to stiffen up and become more difficult to spread.
This is sweet, but so good.
on 27 Jun 2008 at 6:02 am 1.Lemon Yellow Raspberry Cupcakes | justJENN recipes said …
[...] the raspberry to hide it a little. No matter, you’re going to frost it anyway. I suggest white chocolate frosting, it’s nice and sweet and goes well with the lemon. Once frosted, top off with a nice firm [...]