White Chocolate Buttercream Frosting (from Chocolatier Magazine)
3 cups granulated sugar
1/2 cup cornstarch
3 cups heavy cream
1 pound quality white chocolate
2 tablespoons pure vanilla
4 pounds unsalted butter...softened
In a medium bowl,stir together 1/2 cup sugar and the cornstarch.
In a large saucepan, combine the remainder of the sugar and the heavy cream. Over medium heat stir constantly until the sugar dissolves. Bring the mixture to a gentle boil and remove from heat. Remove 1 cup of the hot liquid and combine it with the cornstarch mixture. Carefully add the cornstarch mixture back into the saucepan and continue cooking over medium heat for one minute...or until the mixture thickens and barely comes to a boil.
Remove the pan from the heat and stir the chocolate into it until it is smooth and completely incorporated into the hot mixture. Transfer the chocolate mixture to a medium bowl. Set the bowl over a larger container of ice. Stir the mixture for about ten minutes or until the chocolate mixture is cold. Remove the bowl from the ice and transfer half of the mixture to the large bowl of a heavy-duty mixer. Beat at medium speed for about four minutes or until it is light colored and soft peaks start to form. Beat in 1 tablespoon of the vanilla.
One tablespoon at a time, add two pounds of butter. Continue to add each piece until it is incorporated and the butter-cream mixture is thick and smooth. Transfer that half to another container, and prepare the second half in the same way.
I used this frosting on my daughter's wedding cake. It is very easy to work with, has great texture and the flavor goes with virtually every cake flavor. This is my go-to frosting for big impressions. Halving the recipe works well, also.