I am a serious chocolate lover so I came up with this recipe to go with a white cake filled with fruit(especially good with Strawberry or Raspberry Filling). It’s a nice consistency for icing the cake, borders, and most buttercream flowers.You can easily double the recipe or divide it in half to suit your needs.
- 16 ounces (4- 4oz. bars) high quality white chocolate
- 1 cup solid vegetable shortening (I prefer hi ratio)
- 1 cup unsalted butter, softened
- 2 lbs. (8 cups) confectioner’s sugar, sifted
- 1/4 cup milk
- 2 tsp. pure vanilla extract
- 2 Tbsp. light corn syrup*
- pinch of sea salt
1. Finely chop the white chocolate. Place chocolate in double boiler pan.
2. Use a double boiler pan set or a heatproof bowl over simmering water. Fill lower pan with water making sure the top pan or bowl doesn’t come in direct contact with water. Bring water to a simmer (not boiling) and then remove from heat. Stir constantly until melted and completely smooth.
3. Cream butter and shortening with an electric mixture.
4. Add vanilla and sea salt.
5. Gradually add sugar, one cup at a time, at medium speed. Scrape the sides and bottom of bowl often.
6. Beat in cooled melted chocolate (still fluid) at medium speed.
7. Add milk and light corn syrup and beat at medium speed until light and fluffy.
*If you would like a stiffer consistency icing for roses, stringwork, figure piping, etc. omit the light corn syrup.
You can also thin the icing with an extra 1-2Tbsp. of milk for writing and piping leaves.