Thursday, 21 August 2008

White Chocolate Frosting

Another recipe from Epicurious. This is a rich, truffle-like frosting. I would think the amount would be a bit skimpy - even in their proportions - to frost a layer cake completely, but it made an excellent filling for my Hazelnut Torte. Although I'm tempted to roll it in little balls and dip it in chocolate, and skip the cake altogether.

Makes about 2 cups frosting
20 minutes prep time

Hazelnut Torte with White Chocolate Frosting layers and Chocolate Whipped Cream Frosting
100 grams (4 ounces) white chocolate
5 tablespoons unsalted butter
1 cup icing sugar
1/2 teaspoon vanilla extract
pinch of salt
milk as needed

Melt the chocolate in a double boiler or in the microwave, using very gentle heat in either case, and being careful not to scorch the chocolate. Set it aside to cool to room temperature.

Meanwhile, cream the butter and work in the icing sugar, vanilla and salt. Beat in some milk, a few drops at a time, until the mixture is smooth and workable. Fold in the melted chocolate, and adjust the sugar or milk as needed.

The icing can be kept covered and chilled for up to a day; however it must be brought back to room temperature and stirred well before being spread on the cake.

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