The BEST Vanilla Frosting

Name: The BEST Vanilla Frosting
Ingredients: 8 ounces white chocolate; 0.5 cup heavy cream; 0.25 tsp salt; 1 tbsp vanilla bean paste; 1.25 tsp unflavored gelatin; 2 tbsp cold water; 5 tbsp heavy cream; 3 tbsp mascarpone cheese

Serves 1

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The BEST Vanilla Frosting

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Serves 1

Directions

1Place 8 ounces of high-quality white chocolate in a bowl.
2Heat 1/2 cup of heavy cream in the microwave until hot and steaming, but not boiling.
3Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes to melt.
4Add 1/4 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
5Gently mix with a spatula until the chocolate is melted and smooth.
6Use an immersion blender to ensure the mixture is super smooth.
7In a separate bowl, combine 1.25 teaspoons of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
8Microwave the solidified gelatin for 5-10 seconds to melt it, then mix it into the chocolate ganache until smooth.
9Add 5 tablespoons of cold heavy cream to the ganache and mix well.
10Chill the ganache in the fridge for at least 6 hours until it solidifies.
11Once cold and thick, add 3 tablespoons of mascarpone cheese.
12Whip the mixture until it forms stiff peaks, like whipped cream.

Ingredients

8 ounces white chocolate
0.5 cup heavy cream
0.25 tsp salt
1 tbsp vanilla bean paste
1.25 tsp unflavored gelatin
2 tbsp cold water
5 tbsp heavy cream
3 tbsp mascarpone cheese

Equipment

bowlmicrowavespatulaimmersion blenderfridge

Tips

Use high quality white chocolate with cocoa butter listed in the ingredients.
Vanilla bean paste is key for the ice cream flavor.
Gelatin helps stabilize the frosting.
Chill the ganache for at least 6 hours.

The BEST Vanilla Frosting

Serves 1

facebook.com

The BEST Vanilla Frosting

facebook.com

Serves 1

Directions

1Place 8 ounces of high-quality white chocolate in a bowl.
2Heat 1/2 cup of heavy cream in the microwave until hot and steaming, but not boiling.
3Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes to melt.
4Add 1/4 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
5Gently mix with a spatula until the chocolate is melted and smooth.
6Use an immersion blender to ensure the mixture is super smooth.
7In a separate bowl, combine 1.25 teaspoons of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
8Microwave the solidified gelatin for 5-10 seconds to melt it, then mix it into the chocolate ganache until smooth.
9Add 5 tablespoons of cold heavy cream to the ganache and mix well.
10Chill the ganache in the fridge for at least 6 hours until it solidifies.
11Once cold and thick, add 3 tablespoons of mascarpone cheese.
12Whip the mixture until it forms stiff peaks, like whipped cream.