White chocolate icing

    1 hour 15 min

    Sometimes, I find buttercream too rich for icing certain cakes or buns. This is a much lighter icing made with cream instead of butter. It's best made on the day you want to use it. It's enough to ice 24 buns.


    Cheshire, England, UK
    21 people made this

    Serves: 24 

    • 300g white chocolate
    • 150ml double cream

    Prep:5min  ›  Cook:10min  ›  Extra time:1hr cooling  ›  Ready in:1hr15min 

    1. In a large bowl, break the white chocolate up into small pieces.
    2. Gently warm the cream in a heavy based saucepan. When it's close to boiling, carefully pour it over the broken up white chocolate. Whisk until all the chocolate has melted.
    3. Refrigerate until it has thickened up, then fluff with a fork and spread on top of a cake or cupcakes.

    How to ice a cake video

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