I stood in my kitchen a few weeks back, with a cheese stick in one hand and my phone in another, completely and devastatingly disinterested in working. So much so, that I finished my string cheese, put down my phone and proceeded to stress clean the house.
I decided to go with it, not against it.
And, I needed it. In fact, I’ve needed a few of these days here and there this month. And I had to admit to myself that it’s okay. It’s okay to not feel driven. It’s okay to sit in my thoughts and consider. It’s quite all right to eat cereal for lunch and to re-examine.
So, I’m giving you permission too. Take a sick day. Spend a Saturday in bed. Take a three-day weekend. Consider what you’re doing and why. It just might get you where you want to be.
Then again, maybe I’m alone in this, and me and my bowl of cereal should just sit this one out.
So, we move on to the more important things in life. Things like this Perfect White Chocolate Frosting. Friends, this recipe is one for the ages. It’s the most flavor packed frosting of all time.
It is a supremely creamy frosting that is similar to a cream cheese frosting without the stickiness and tang. And because of the way it’s made, it doesn’t whip very easily so it coats a cake to perfection.
A classic American buttercream frosting is great, don’t get me wrong. But it’s missing that next level flavor and consistency. So, I prefer to use this recipe in lieu of the ABC. It’s soft enough to manipulate into swirly waves of frosting on a rustic cake or easily piped onto cupcakes for a classic look that still maintains the perfect peaks.
So, when you take that inevitable day off. You’re going to take it, right? You should also make a cake and frost it with White Chocolate Frosting. You should definitely make The Perfect Yellow Cake
The Perfect White Chocolate Frosting
This recipe for The Perfect White Chocolate Frosting is bakery quality that is creamy and rich, while being easy to make.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
1 cup white chocolate (Ghirardelli preferred) *
1/3 cup heavy cream
2 cups butter
2 teaspoons vanilla
6 cups powdered sugar (more as needed)
Instructions
Melt the white chocolate chips and heavy cream together either in the microwave in 15-second increments or over a double boiler. Make sure to just heat until incorporated, not hot. Set aside.
In a standing mixer fitted with a paddle attachment, slowly mix the room temperature butter and vanilla together while slowly adding the powdered sugar. Slowly pour in the white chocolate ganache with the mixer still on low. At this point, the chocolate should be slightly warm but not hot. Add more powdered sugar, if it’s not the right consistency. It should be creamy yet firm enough to pipe.
Notes
If you are not using Ghirardelli chocolate chips, the consistency might not be the same. Use extra heavy cream if needed to get a smooth, ganache consistency.
Keywords: cake, frosting, perfect, white chocolate
