2/3 cup Water 4 oz. White Chocolate
1 cup Sugar (smoothly melted, and cooled to
1 tsp. Vanilla room temperature)
¼ cup light Corn Syrup
8 oz. Cold unsalted Butter (cut into 8 pieces)
- Pour the Water into a 6-cup heavy saucepan, stir in the Sugar and Corn Syrup, and continue stirring until the Sugar has completely dissolved.
- Set over moderately high heat, and boil to the soft ball stage, 235 degrees.
- Pour the Hot Syrup into the bowl of electric mixer and start whipping at moderately high speed.
- Throw in a piece of the butter, whipping until it has been absorbed into the Hot Syrup before adding another piece.
- Continue, adding Butter and whipping until all the butter is in – this will take about 20 minutes.
- Increase the speed to high and whip several minutes more, until the syrup and butter form a mass, stopping the mixer midway through and scraping down the sides of the bowl with a spatula to be sure all the syrup and butter have been incorporated.
- Whip the cool melted Chocolate and the Vanilla into the fluffy sugar-butter mixture, and continue whipping until the frosting is smooth enough to be spread on cake.
YIELD: Enough for 1 Cake
*Adapted from “In Julia’s Kitchen with Master Chefs” (A Jim Dodge recipe)