White Chocolate

Ingredients

• 10 Ounces Unsalted Butter, room temperature
• 6 Ounces White Chocolate, melted and cooled
• 3-4 Cups Sifted Confectioner Sugar, varies due to preferred frosting consistency
• 1 Teaspoon Vanilla Extract
• 2-3 Tablespoons Milk, if needed

Directions:

In an electric mixer fitted with the paddle attachment, cream together the vanilla and butter until fluffy.  Add the white chocolate and whip until combined. Gradually add in the confectioners’ sugar, a few tablespoons at a time. Continue adding sugar to desire consistency. Should the buttercream appear dry, whip in a tad of milk. This pairs very well with the red velvet cupcake.