- 340 g butter, softened
- 2 cups (500ml) icing sugar
- 1 cups (250ml) white chocolate, melted
- 2 milk
- 1/2 tsp vanilla essence
Melt the white chocolate in a bowl gently over a pot of boiling water. Keep some chunks or chips in the mixture and remove from the heat and leave to cool.
Cream the butter in an electric mixer on a medium speed. Make sure the butter is at room temperature. Add in the milk. Scrape down the sides while the mixture is creaming to ensure that the frosting is evenly mixed. When the mixture is light and fluffy, clean the mixture off the paddle and mix again on a gentle speed. While mixing, pour in the cooled white chocolate. Make sure the chocolate has cooled or the heat will melt the chocolate and your frosting will turn very thin.
Once mixed, add in the icing sugar gradually on a low speed until fully combined. Add the vanilla essence and combine.