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)



  1. 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.
  2. Set over moderately high heat, and boil to the soft ball stage, 235 degrees.
  3. Pour the Hot Syrup into the bowl of electric mixer and start whipping at moderately high speed.
  4. Throw in a piece of the butter, whipping until it has been absorbed into the Hot Syrup before adding another piece.
  5. Continue, adding Butter and whipping until all the butter is in – this will take about 20 minutes.
  6. 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.
  7. 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)        


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