White Chocolate Frosting
By America's Test KitchenPublished on September 25, 2011
Yield
Makes 3 cups, enough to frost 24 cupcakes
Ingredients
12 ounces (340 grams) white chocolate, chopped1 tablespoon corn syrup 1 teaspoon vanilla extract pinch table salt ½ cup heavy cream ¼ cup (1 ounce/28 grams) confectioners' sugar 4 tablespoons cold unsalted butter, cut into ½-inch pieces
Before You Begin
White chocolate chips also work well in this recipe.
Instructions
- Place chocolate, corn syrup, vanilla, and salt in food processor. Bring cream to boil in small saucepan. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute. Stop food processor, add confectioners’ sugar, and process until sugar is incorporated, about 30 seconds. With machine still running, add butter, one piece at a time, and process until completely smooth, about 1 minute.
- Transfer frosting to medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. (A spoon should be able to stand up in frosting. If you want a fluffier consistency, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.)
Yield
Makes 3 cups, enough to frost 24 cupcakesIngredients
12 ounces (340 grams) white chocolate, chopped
1 tablespoon corn syrup
1 teaspoon vanilla extract
pinch table salt
½ cup heavy cream
¼ cup (1 ounce/28 grams) confectioners' sugar
4 tablespoons cold unsalted butter, cut into ½-inch pieces
Ingredients
12 ounces (340 grams) white chocolate, chopped
1 tablespoon corn syrup
1 teaspoon vanilla extract
pinch table salt
½ cup heavy cream
¼ cup (1 ounce/28 grams) confectioners' sugar
4 tablespoons cold unsalted butter, cut into ½-inch pieces
Ingredients
12 ounces (340 grams) white chocolate, chopped
1 tablespoon corn syrup
1 teaspoon vanilla extract
pinch table salt
½ cup heavy cream
¼ cup (1 ounce/28 grams) confectioners' sugar
4 tablespoons cold unsalted butter, cut into ½-inch pieces
Why This Recipe Works
Most cake frostings aren’t thick enough for cupcakes and, consequently, slide off the top of the cupcake and make a mess. When we set out to create a White Chocolate Frosting recipe, we wanted to develop a thick, intensely flavored frosting that would stay put. For easy preparation, we turned to the food processor. Combining hot cream with the white chocolate, salt, and corn syrup—with the machine running—helped to melt the chocolate smooth in seconds.
Before You Begin
White chocolate chips also work well in this recipe.
Instructions
- Place chocolate, corn syrup, vanilla, and salt in food processor. Bring cream to boil in small saucepan. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute. Stop food processor, add confectioners’ sugar, and process until sugar is incorporated, about 30 seconds. With machine still running, add butter, one piece at a time, and process until completely smooth, about 1 minute.
- Transfer frosting to medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. (A spoon should be able to stand up in frosting. If you want a fluffier consistency, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.)
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