White Chocolate Buttercream Frosting

🧂 Ingredients

• 6 ounces white chocolate chips

  or white chocolate bar, chopped
• 1/2 cup unsalted butter, softened

  sit at room temperature 30 to 45 minutes prior to use
• 1/2 cup vegetable shortening

  see below
• 1 teaspoon vanilla
• 2 to 3 Tablespoons milk or cream

  as needed
• 2 cups sifted powdered sugar
• fine salt

  to taste

Instructions

• 1 Melt the white chocolate in the microwave on 50% power in 30 second intervals,
  stirring after each, until melted and smooth. Let cool for 5 minutes.
• 2 Meanwhile, in a large bowl on medium speed, beat together the softened butter
  and the shortening until creamy and light.
• 3 Beat in the slightly cooled white chocolate and the vanilla until combined.
  Scrape down sides.
• 4 Using a spatula, add in 1 cup of the powdered sugar and mix just until
  incorporated (mixture will be stiff). Then use the mixer to beat on low speed
  until creamy.
• 5 Add in the remaining 1 cup powdered sugar, a little salt, and 2 or 3 Tablespoons
  milk (as needed to desired consistency). Beat again on medium-low speed until
  fluffy and light.
• 6 Store frosting in an airtight container in the fridge up to 2 weeks. Let stand
  at room temperature 15 or 20 minutes then beat again before using.
  
  This frosting is good at room temperature up to 4 days (on baked goods tightly
  covered).

Nutrition Info