White Chocolate Icing

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White Chocolate Icing

Planning

  • Prep Time:

    5 minutes

  • Bake/Cook Time:

    5 minutes

  • Chill/Set Time:

    1-2 hours

  • Servings:

    Enough to glaze one large cake

Preparation

  • Materials

    Mixing bowl
    Spatula
    Hand Whisk

  • Prep

    Melt white chocolate slowly and gently in a metling pot in hot water.

  • Oven/Stove

    Low heat on the stove to melt the chocolate.

  • Shopping List

    Confectioner’s Sugar
    Vanilla Extract
    White Chocolate

    Extract or Liqueur (Optional) if you want to add a special touch. An example would be peppermint

Ingredients & Steps

  • Ingredients

    Cream 8oz
    White Chocolate 24oz
    Confectioner’s Sugar 1 Cup

    For white chocolate a 3:1 ratio is recommended (Chocolate to Cream).
    Extract or Liqueur 1-2 tsp to taste

  • Steps

    Make a ganache and then stir in the powdered sugar.

    STEP 1: Simmer the cream over low heat to bring the temperature up. Warm, but not hot, and certainly don't boil, burn, or scorch it.

    STEP 2: Add the white chocolate, mixing it in little by little then let it set in the warm cream to melt for about 10 minutes without stirring.

    STEP 3:  Add any flavoring or color if you like and gently mix in confectioner’s sugar gradually, little by little to get the consistency you like. You don't have to use it all, only as much as you like for sweetness and consistency.

    (If you want to color it, add some gel food color now)

Notes

You an pour or spoon the glaze over the top and let it run down the sides or you can drizzle the glaze on and let it run down the sides.

To glaze apple turnovers or other pasties, make it a little thicker with more confectioner's sugar and pipe it on.

Allow the glaze to set for 1-2 hour before serving.

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