White Chocolate Frosting

  • Serves: Makes 4 1/2 cups; enough to fill and frost one 9- x 2-inch layer cake
  • Views: 8731

Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com

I created this icing so it dries with a nice outside thin hardened crust, with a softer inside. I just love icing that will set that way. It's kind of like rolled fondant, but this has a delicious flavor that you can do your own way.
It pairs beautifully with my Sarah's Scratch Cake from a Mix Recipe. It has a wonderful white chocolate flavor. Use a high quality white chocolate such as Ghirardelli, for best results. 

Lian, Premium Member, Says: "I haven't had time to go to your link, to let you know I made your frosting for a school tea party. I piped it onto cupcakes using your doctored sour cream cake recipe (WASC). I flavored your frosting with orange extract and it was awesome! I just remembered I forgot to take a picture of the cupcakes."


For orange, my favorite flavoring combination to use is 2 teaspoons vanilla extract with 1/2 teaspoon orange (candy) oil or 1 tablespoon orange zest (peel).

8 ounces white chocolate, chopped; measure and then, chop into 1/4-inch evenly sized pieces
4 ounces (1 stick or 8 tablespoons) unsalted butter; cold from the refrigerator. Cut into tablespoon size pieces.

6 cups powdered sugar, sifted, plus more if needed; measure and then sift
1/2 teaspoon salt

1/2 cup evaporated milk; do not reconstitute

2 teaspoons vanilla extract

1. Place the butter in a medium size saucepan and with the heat on low, stir until almost melted. Turn off heat.

2. Add the chopped chocolate and stir the mixture slowly with a heat proof rubber spatula until the chocolate melts and the mixture is smooth.

SARAH SAYS: The heat from the melted butter will melt the white chocolate. Keep stirring. If necessary, turn on the stove's heat to low for a few seconds to warm the mixture, while stirring, and then turn off the heat. 

3. Transfer mixture to the mixing bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, slowly add in 3 cups powdered sugar at the side of the bowl. Add in the salt. The mixture will clump and bead-up into small balls.

4. With the mixer on low, slowly add in 1/4 cup evaporated milk at the side of the bowl. Add in the vanilla extract. The mixture will begin to smooth. (Add in a tablespoon or more of evaporated milk, if needed.) 

5. Add in 3 cups powdered sugar slowly at the side of the bowl with the mixer still running on low speed. The frosting will become stiffer. Slowly drizzle in the remaining evaporated milk at the side of the bowl until the mixture becomes a thick spreading consistency. You may not need all of the milk.

6. Turn the mixer on medium-high and beat the frosting for 5 minutes until it becomes fluffy and white in appearance. The frosting is thick. You do not need a crumb coating. The longer you beat it, the fluffier and whiter it becomes. Do not use a whisk attachment.

7.. Use immediately. The frosting will crust.
SARAH SAYS: Correct frosting consistency, if necessary, with small drops or teaspoonfuls of whole milk or small amounts of powdered sugar and beat after each addition.

Press plastic wrap on the surface of the frosting to prevent it from crusting on top when storing. Rebeat if necessary before using.
Refrigerate for a few days.