WHITE CHOCOLATE BUTTERCREAM
- 6 oz. white baking chocolate, broken in pieces
- ¼ cup heavy cream
- 2 sticks cold butter, cut in small pieces.
- 1 cup confectioner’s sugar
In a microwaveable bowl, combine cream and white chocolate.
Melt, then stir till smooth.
Transfer to a large mixer bowl and cool to room temperature.
Gradually beat in the cold butter and confectioner’s sugar, in increments, until the frosting is light and fluffy.
Smooth on the completed cake roll.