Some time ago I discovered and posted the very best, ultimate chocolate frosting recipe. It’s a recipe I go back to over and over again. Divinely smooth and fudgey, not too sweet, perfectly chocolate-y. But it was time to change it up and devise an ivory version. I had made a chocolate cake for St Patricks Day (and the visit of my husband’s brother, also named Patrick) and decided it needed a froth-on-the-top-of-a-Guinness look. Plus, I have a family full of white chocolate lovers, who were dying to sink their little fingers into some overly abundant frosting.
This recipe is minimally edited from the first recipe but includes some cheats I’ve learned from making Ultimate Chocolate Frosting several times. Er, okay, maybe dozens of times? All in the name of research of course…
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Ultimate White Chocolate Frosting
85 grams unsalted butter, cut into small pieces
120 grams of good quality white chocolate (make sure it contains cocoa butter! I use Whittakers)
1 tsp vanilla extract
140 grams icing sugar
140 grams creme fraiche (approximately 1/2 a tub)
Melt butter and chocolate in a microwave safe bowl, in ten second bursts, checking and stirring each time.
Once the mixture is smooth and melted, remove bowl and add the vanilla extract. Whisk to incorporate and then add the icing sugar a quarter at a time, whisking to incorporate (the mixture will look grainy, but don’t worry, it’ll all come together!)
Add the crème fraîche and continue whisking until the frosting is shiny and smooth.
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There you have it. A very easy white chocolate frosting to please your devoted masses. If you really want to get fancy you could top it with berries – fresh or freeze-dried, or citrus slices – candied or dehydrated or even sugared, toasted nuts if you are using it to top a carrot or banana cake. I employed a small helper to pick the flowering rosemary from our front garden and sprinkled the tiny, purple blossoms all over. You could take a similar approach with lavender or other edible blooms.