WHITE CHOCOLATE FROSTING
Based on a recipe from Cook's Country magazine, February/March 2006. Makes enough to frost 24 cupcakes. The editors preferred this frosting whipped - refer to the "TIP" at the end of the instructions. Cooking time includes 30 minutes refrigeration time. This frosting can be refrigerated for up to 5 days.
Provided by mersaydees
Categories Dessert
Time 50m
Yield 3 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 944.2, Fat 66.4, SaturatedFat 40.9, Cholesterol 110.9, Sodium 171.2, Carbohydrate 83.2, Sugar 78.7, Protein 7.6
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