-
1
In a microwave-safe bowl, melt the 1/2 cup white chocolate with the 1/2 cup whipping cream for 1 minute on 50% heat/powder.
-
2
Stir until the chocolate melts then add the 1/4 cup white chocolate and stir until that chocolate melts as well Add the vanilla extract and set aside.
-
3
In a medium mixing bowl, with an electric mixer, beat the shortening for 30 seconds then add 2 cups of the confectioners sugar and beat until combined.
-
4
Add all of the white chocolate mixture and beat for 30 seconds (it may become very thick so just add more whipping cream to thin it out).
-
5
Add the last of the confectioner's sugar and beat until combined and then for 30 seconds more.
-
6
*You can use dark chocolate, milk chocolate, peanut butter chips, or even butterscotch chips in place of the white chocolate to make the icing fit your cake or brownies better.
-
7
**Try adding different extracts to the basic white chocolate recipe like this:.
-
8
1 teaspoon lemon extract+ 3 drops yellow food coloring instead of the vanilla extract for a lemon cake.
-
9
1 teaspoon strawberry extract+ 2 drops red food coloring instead of the vanilla for a strawberry cake.
-
10
1 teaspoon orange or mint extract instead of the vanilla for a chocolate cake.
