For one of our favorite cheesecakes, we melt white chocolate wafers and drizzle it into our batter. It makes the cheesecake smooth and rich.
We wanted a white chocolate frosting to drizzle over a coffeecake and started to experiment. We found that the ratio of chocolate to powdered sugar was critical. When there was too much chocolate for the powdered sugar, it was not smooth but lumpy. With twice as much sugar as chocolate, it was smooth. We added a tablespoon or two of butter and thinned the frosting to drizzling consistency with water or milk.
We wanted to flavor the frosting. It took quite a bit of flavoring to stand out with the white chocolate. That is not surprising. When flavors are mixed, the unexpected often occurs.
We recognize that some brands of white chocolate chips do not melt easily. We used our own chips and melted them with the butter with no problems. Wafers should always melt easily since they are made for coating and candy making. Wafers also have a finer grind than do chips but with the addition of powdered sugar and the cornstarch therein, the grind should not be a factor.
Here is the basic recipe.
White Chocolate Frosting
To make the frosting, melt the butter and chocolate in the microwave, stirring several times. Be careful not to overheat the chocolate. Add the confectioners’ sugar and flavor and stir. Add enough milk to make the frosting of drizzling consistency and beat for a minute to make the frosting smooth and creamy.