White Chocolate Icing Recipes

FLUFFIEST WHITE CHOCOLATE ICING

Steps:

• In a small saucepan stir flour and sugar together. Whisk in the milk. Place the pan over low heat and cook until the mixture begins to heat up and the sugar begins to dissolve. Add white chocolate baking chips and whisk until the chips melt. Continue mixing until the mixture thickens and begins to bubble.
• Remove from the heat and stir in vanilla. Pour the mixture into a bowl. Cover with plastic wrap. Press the plastic wrap (or waxed or parchment paper) against the top of the hot mixture. Refrigerate until completely cool. This can be made a few days in advance and kept in the refrigerator until ready to use.
• Remove butter from the refrigerator to soften. Don't let the butter warm too much. Just until your finger presses into the butter easily and the hole still holds its shape.
• In a large mixing bowl beat the butter until very light yellow and fluffy. Begin to add the white chocolate roux one heaping tablespoon at a time. Beating and whipping the after each addition. Once all of the roux has been incorporated into the butter, add the vanilla and a pinch of salt. Continue mixing for another 3-4 minutes. The icing is now ready to use.
• Carefully spoon icing into a pastry bag fitted with the desired tip. Pipe swirls onto cupcakes. This should be enough to ice 18 -20 cupcakes depending on how thick you pipe the icing. Alternatively, spread icing on cupcakes with a spatula or butter knife.

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

WHITE CHOCOLATE FROSTING RECIPE

Steps:

• Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
• Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
• Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
• In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in the vanilla extract and salt. Beat on low until combined.
• Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
• Slowly add in the powdered sugar, 1 cup at a time.
• Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream, 1 teaspoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
• Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it!

WHITE CHOCOLATE FROSTING

Steps:

• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
• Add sugar gradually, beating until light and fluffy after each addition.
• Use to frost your favorite cake or cupcake recipe.

WHITE CHOCOLATE ICING

Steps:

• Place chocolate pieces in a mixing bowl.
• In a small saucepan over medium heat, bring ½ cup cream to a simmer. Pour over butter and chocolate mixture. Let it sit for 1 minute, then stir until smooth.
• Add butter, stirring until completely incorporated. Add vanilla, Grand Marnier, or Bailey's Irish Cream Liqueur.
• Place the remaining heavy cream in a large mixing bowl and beat until stiff peaks form (you can also use a stand mixed). Fold in white chocolate mixture until combined.
• Refrigerate for 4 hours, or until firm. Store up to one week in fridge or one month in freezer; soften in fridge before using.
• Enjoy!

WHITE CHOCOLATE FROSTING

Steps:

• Place chocolate, corn syrup, vanilla, and salt in food processor.
• In small saucepan, bring cream to boil.
• With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
• Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
• Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.
• TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.

WHITE CHOCOLATE FROSTING

Steps:

• In a small saucepan over very low heat, melt the white chocolate until smooth, stirring constantly. Allow the pan to stand on the counter for 10 minutes to cool down to room temperature.
• Blend in the shortening with a handheld mixer. Place the saucepan in the refrigerator for 20 minutes, until the frosting is slightly chilled and thickened.
• Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Before using, set the frosting on the counter for 1 to 2 hours, to allow it to come to room temperature, then stir with a flexible spatula until spreadable. This frosting works best at room temperature.

WHITE CHOCOLATE GANACHE FROSTING

Steps:

• In a small, heavy saucepan, heat the cream just until it starts to simmer.
• Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
• Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
• Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
• Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

EASY WHITE ICING

Steps:

• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
• Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
• Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
• Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
• Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.

WHITE CHOCOLATE FROSTING

Steps:

• Stir 18 ounces white chocolate in top of double boiler set over barely simmering water until melted and smooth (do not let top pan touch water). Remove from over water; cool to barely lukewarm.
• Using electric mixer, beat 2 1/2 packages cream cheese and 1 1/2 cups butter in large bowl until fluffy. Gradually add melted white chocolate, beating to blend well. Add 1/2 cup liqueur in 4 additions, beating to blend after each. Reserve remaining ingredients for second batch of frosting.