White Chocolate Frosting

by Marjorie

I absolutely love white chocolate frosting and this recipe is fool-proof.

12oz (350g) white cooking chocolate
1/2 cup heavy whipping cream (thickened cream)
2-3 drops food coloring, if desired

Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water.

Stir until the chocolate has melted and the mixture is smooth.

Place the bowl in the refrigerator until the mixture is spreadable (approx 1-1/2 hours).

Add the coloring, if using, and stir until well combined.

When I make vanilla cupcakes I like to add the food coloring. I use pink coloring if the cakes are for my daughter and blue coloring if my son has requested them. The soft coloring just seems to make a difference to the look.

I like using white ganache as, unlike buttercream frosting, frosted cupcakes do not have to be stored in the refrigerator.

Hi Marjorie

Thanks very much for send in your recipe for white chocolate frosting.

For years I was a bit worried about making chocolate ganache as so many friends had horror stories about when they first made it. Like you, I love it because it is so quick to make and doesn't require a beater.

Often I don't even bother with the double boiler and just put the cream and chocolate directly in the saucepan. You do, however, have to watch it closely so that it doesn't catch and burn.

Thanks again for sharing your recipe.


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