The Only Other Frosting You’ll Ever Need: White Chocolate Buttercream

1. Put the chopped white chocolate into a small heatproof bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Place the softened butter into a large mixing bowl. Sift the salt and powdered sugar over the butter. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture into the frosting mixture in the mixing bowl.
5. Once the cream mixture has been incorporated into the frosting, fold in the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting.

• This makes a medium consistency frosting, which is very spreadable and creamy.
• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency, to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar, and/or about a tablespoon more cream.