This white chocolate buttercream, enriched with real white chocolate and a dash of vanilla extract is perfect for icing all sorts of cakes - from chocolate cupcakes to banana cupcakes to vanilla cupcakes.
- 150g white chocolate
- 250g icing sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. milk
- 110g butter
Break up the white chocolate and place into a bowl. Suspend over a bowl of barely simmering water and melt until smooth.
Beat the butter and vanilla in a bowl until softened. Gradually add the icing sugar, bit by bit, until combined. You should have a smooth, soft mixture.
Gradually blend the white chocolate into the icing. If needed, add the milk (or a bit more) to thin the icing. If it is too thin, add a little more icing sugar until you reach the desired consistency. Use to ice the cupcakes.