Ingredients:

  • 8 ounces (225g) high-quality white chocolate, chopped
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 2-4 tablespoons (30-60ml) heavy cream or milk
  • 1 teaspoon (5ml) pure vanilla extract
  • Pinch of salt

Instructions:

  1. Gently melt the chopped white chocolate using a double boiler or a heatproof bowl set over a simmering pot of water. Stir frequently until smooth. Remove from heat and let cool to lukewarm. Avoid overheating!
  2. In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Gradually add the cooled (but still fluid) melted white chocolate to the butter, mixing on medium speed until well combined. Ensure the chocolate isn't too hot, or it will melt the butter!
  4. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
  5. Add the heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  6. Stir in the vanilla extract and a pinch of salt.
  7. Beat the frosting on medium-high speed for 2-3 minutes until light and fluffy. This is where the dreamy texture comes from!
  8. Frost your cake or cupcakes immediately, or store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before using.