How to make it

  • Heat the cream and corn syrup in the microwave for 2 to 2 1/2 minutes.
  • Put the chips in the mixing bowl.
  • Add the pinch of salt.
  • Slowly pour in the hot cream and let sit for about 1 minute.
  • Stir the chips until they are melted.
  • Beat in the powdered sugar and vanilla.
  • Beat in the butter one piece at a time until fully incorporated.
  • Chill in the refrigerator until set, around 30 minutes. It will seem stiff, but once you start beating it will loosen up easily.
  • For frosting, beat until fluffy and spreadable.
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Reviews & Comments 4

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  • KatieL 3 months ago
    What did I do wrong? The frosting didn't get very thick even after 40 minutes in the fridge. I poured it onto my cake and refrigerated it overnight. It was a little thicker this morning. But 15 or 20 minutes out of the fridge--it was soft again. Almost pourable. Is that normal? Is it supposed to stay refrigerated even after the cake is frosted? What might have kept it from getting thicker in the first place?

    Edited to add: I made it again and immediately realized my mistake. I do not remember using that much white chocolate the first time! I think I only used about half as much as required. The second time worked great!
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    " It was excellent "
    juels ate it and said...
    This is different and sounds absolutely delicious! Saving this and will definitely try, thanks!
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    " It was excellent "
    momo_55grandma ate it and said...
    Sounds good to me hi 5 thanks
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  • momto5 4 years ago
    Who needs Cake is my husband Mission statement, How did you know! :)
    Was this review helpful? Yes Flag

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