White Chocolate Butter Cream Frosting
8 ozwhite chocolate
1/2 cfat free evaporated milk
1 1/2 cbutter unsalted & softened
1 tspvanilla extract
1 tspsalt (fine)
3 lbsugar, confectioner/powdered
·extra fat free evaporated milk as needed
How to Make White Chocolate Butter Cream Frosting
- Mix 8 oz White Chocolate with 1/2 cup Fat Free evaporated milk in a microwave safe bowl. Place in the micro and cook for 30 second on high, stir. repeat about 2 or 3 times. Mixing very well between heating. Stir till smooth. Do not over heat. Set aside to cool.
- Cream 1 1/2 cups softened butter with 1 teaspoon vanilla extract and 1 teaspoon very fine salt. (I put a teaspoon of salt in my smoothy maker/blender and processed till a fine powder) Or use unflavored popcorn salt.
- When butter mix is light and fluffly slowly add powdered sugar, 1 cup at a time mixing till smooth and creamy. towards end start adding cool melted white-choco/millk mixture. Beating till smooth.
- Add more FF evaporated milk as needed a tablespoon at a time till you get it to your chosen consistency.