White Chocolate Butter Cream Frosting
6 squares Baker's Premium White Chocolate
1/4 Cup whipping cream or milk
1 cup (2 sticks) cold unsalted butter, cut into pieces
1 cup powdered sugar
Microwave white chocolate and whipping cream in medium bowl on hi for 1-1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. (It took 1 minute for me). Stir until white chocolate is completely melted. Cool until room temperature (about 30 minutes.) (It only took a very few minutes for this to cool)
Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy. Makes enough to frost two 9-inch cake layers. Recipe can be doubled. (I baked the two layers and frosted each individually as I'm sharing a layer with some folks I love!)
Optional: ground pecans on top
I baked a Red Velvet Cake to frost with this yummy frosting
