Homemade White Chocolate Spread

1. 1

   Sift the icing sugar and powdered milk twice then put both into a large bowl and set it aside.

2. 2

   Dice the room temperature butter and finely chop the white chocolate.

3. 3

   Pour the heavy cream into a heavy-bottomed saucepan, add the butter and white chocolate and melt everything together over very low heat.

4. 4

   Do not let it boil.

5. 5

   When everything is melted and blended, remove it from heat and immediately pour it over the sifted powdered milk and icing sugar.

6. 6

   Whisk it to initially blend the ingredients.

7. 7

   Then switch to an electric mixer and beat the batter on low for about a minute.

8. 8

   Then add vanilla and almond flavoring and gradually increase the speed to high.

9. 9

   Beat for another 5 minutes on high, until the batter thickens up slightly and cools down.

10. 10

    Immediately pour the spread into small jars with tight fitting lids, close the lids and let it cool down to room temperature.

11. 11

    Store in your refrigerator.

12. 12

    Yields about 600 grams (roughly 3 cups).

* Per serving · 4 servings · Values may vary.

No additional tips available.