Friday, February 8, 2013

White Chocolate Frosting For Brownies

Creamy white chocolate
Atop deep, dark decadence
Delight and indulge!

White Chocolate Frosting (for brownies)

9 oz white chocolate, chopped or chips
2 tbsp heavy cream
3 tbsp butter, softened


*The frosting should be prepared while your brownies are baking.

**This recipe covers a 9X9 pan of brownies.

1.  Place the white chocolate in a medium bowl.  Melt in the microwave, stopping to stir often.  Heat until the white chocolate is just melted - do not overheat!

2.  Add the cream and the butter to the white chocolate.  Stir.  Microwave for just a bit more if necessary to melt the butter.  Stir until smooth.

*The mixture may look separated and oily at this point.  Don't worry!  As it cools, it will come together when you stir it.

3. Let the frosting rest - it should cool, but still be warm enough to spread (if it gets too cool, you can put it back in the microwave for 6-10 seconds and restir).

4.  Let your fresh-baked brownies cool until warm (you want the frosting to melt a bit into the brownies so the layer doesn't separate, but you don't want it to liquify).  Spread the frosting evenly over the brownies - go slow and be gentle so you don't peel up the papery chocolate top.  Piping is a big time saver here!

5.  Let the brownies cool completely.  Serve!

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