3/4 cup (4 ounces) good quality white chocolate, chopped
2 1/2 tablespoons all-purpose flour
1 cup milk
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until very thick. Remove from heat and cool. In a large bowl, cream the butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is a whipped cream consistency.
Makes enough to frost and fill a 8 or 9-inch 2-layer cake.
Date: October 31, 2006