White Chocolate Frosting
White chocolate and whipping cream make a classic ganache base for this sweet and creamy frosting. As the ganache cools and thickens it is whipped with butter and sugar to a light and fluffy texture.
Recipe type: Dessert | Cake Frosting
Prep time:
Total time:
Recipe Notes
Equipment: Saucepan Method: Heated on Stovetop, then Whipped Yield: 5 Cups Storage: Refrigerate
Help: Chocolate Types
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Help: Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Frosting:
- 8 ounces white chocolate, chopped into small pieces
- ½ cup whipping (heavy) cream, plus additional 1 to 2 tablespoons if needed while whipping
- 1 tablespoon light corn syrup
- 2 teaspoons pure vanilla extract
- ½ cup (1 stick) unsalted butter, room temperature
- 6 cups confectioners’ (powdered) sugar
Instructions
Frosting:
- Place the chopped chocolate in a large mixing bowl. Set aside.
- In a small heavy saucepan over medium low heat, heat ½ cup whipping cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Add the corn syrup. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted. Stir gently so not too much air is stirred into the mixture. When the mixture is smooth, stir in the vanilla.
- Let chocolate mixture sit until completely cooled and thick, stirring occasionally, until it is thick like sour cream. Tip: you can speed up the cooling process by placing the bowl over another bowl of ice water.
- Using an electric mixer, whip the cooled chocolate mixture to a fluffy texture. Add butter and continue to beat until butter is fully incorporated. Gradually beat in the powdered sugar, continue beating until the frosting is thick and fluffy. If frosting seems too thick, add 1 to 2 tablespoons of cream to make the desired consistency.
- Frosting should be used immediately, or cover and refrigerate until needed. After refrigeration, return to room temperature and re-whip with an electric mixer before using.