Last Updated on December 30, 2022
Today, we will show you how to make white chocolate icing for cookies. This recipe is very easy, versatile, quick, and uber-creamy!
Unlike most tutorials on how to make white chocolate frosting, this one is actually quick and easy. It’s a runny icing that will enable you to create piped details and beautifully dip the cookies.
How To Use This White Chocolate Icing For Cookies
Before looking at ways you can use this white chocolate icing for cookies, let’s discuss what it is.
Ultimately, it’s white chocolate ganache. But, unlike most recipes, it is uber creamy and runny, very much like royal icing. This recipe doesn’t look like traditional icings. That’s because mixing melted chocolate and powdered sugar creates a hard (often unworkable) icing.
So, the best way to make white chocolate icing is using a ganache recipe with small adjustments.
Now then, how do you use this white chocolate icing for cookies? One of our favorite techniques for this recipe is making white chocolate-dipped cookies. The ganache is nice and thick to sit on and adds a ton of flavor. But, it’s not too thick to overpower the flavor of the cookie.
But, you can also use this as a white chocolate drizzle for cookies. The thicker your icing, the thicker your drizzle lines will be. For thin lines, your ganache has to be quite runny.
How to adjust the consistency for this white chocolate icing for cookies recipe
As we have mentioned, this is a ganache recipe. So, the consistency of the icing is very adjustable. But, there are a couple of ways you can do this. For cookies, you likely need something similar to royal icing.
So, if your ganache is too runny, you can add some sifted powdered sugar. Or, you can add more melted white chocolate. We prefer using icing powder to adjust the consistency slightly. It’s more cost-effective and less effort. You can simply whisk it into the made ganache.
You may need to reheat the ganache to get it to a workable consistency. It is difficult to incorporate icing into a ganache that has set hard.
If you want to make your ganache even runnier, you have to add more cream. For this, you will have to completely re-melt the white chocolate icing. This way, you can easily whisk in the runny cream without creating an even lumpier mixture.
What You Need To Make This Easy White Chocolate Icing For Cookies
Ingredients
- 2 1/4 cups white chocolate, finely chopped
- 3/4 – 1 1/4 cups heavy cream
Equipment
- Measuring cups and spoons
- Large heat-proof mixing bowl
- Medium saucepan
- Silicone or rubber spatula
Step by step instructions
Step 1: Bring water to a simmer
To start, fill a saucepan with some water. Then, place a lid on the pan and place it over medium-high heat. Bring the water to a simmer.
Step 2: Start melting the white chocolate
Place the chopped white chocolate and heavy cream into a heatproof large mixing bowl. Once the water is simmering, place the large bowl over the saucepan. The bowl should fit snug and no steam should escape.
Stir the chocolate gently with a rubber or silicone spatula. Heat the chocolate for about a minute before removing it for the first time.
Step 3: Melt the chocolate and cream together
The trick is to prevent the chocolate from burning. Keep the melting white chocolate on the heat for about 30 seconds at a time. Between the intervals, remove the chocolate from the heat and stir it so it cools a bit.
A trick pastry chefs use is to feel the bottom of the bowl. If you cannot keep your hand there comfortably for 3-5 seconds, the chocolate is overheating.
Step 4: Finish your white chocolate icing for cookies
After your chocolate is completely melted, give the ingredients a good stir. Make sure that you have a completely smooth and creamy white chocolate icing.
Set it aside to cool. If it sets too quickly or too thick, you will need to thin it down. See our technique above to learn how this works.
Expert Tips And Tricks
- You can use this recipe to make milk and dark chocolate icings for cookies as well. It is just as easy and all the below tricks apply.
- When you remove the chocolate bowl from the saucepan to stir, keep it away from the steam. Steam can cause melting chocolate to seize and become unusable. We like to put the lid back on the saucepan. You can even turn your back away from it when stirring the melting chocolate. It’s small tricks like this that create an overall higher quality final product.
- You shouldn’t use your ganache when it’s very hot. You have to allow it some time to cool down to room temperature. Then you can use it. Otherwise, the hot chocolate could alter the texture of your cookie, which you don’t want. And, it will also be difficult to work with because it will be far runnier than it should be.
- To help the white chocolate icing cool down more quickly, you can stir it continuously. Don’t whisk the icing. Just gently stir it with your rubber or silicone spatula. You can also transfer it to a cool bowl instead of keeping it in the hot one.
- You can add powdered food coloring to create a colorful white chocolate icing. You can also use gel food coloring but stay away from liquid ones. It will change the consistency of the ganache.
- A quick and easy way to make this recipe is by using the microwave. Heat the cream until it almost starts to boil. Don’t overheat it or the flavor will change. Then, add the chopped white chocolate to the heated cream. Stir the ingredients together continuously until the chocolate is completely melted.
Preparations Times And Servings
Wrapping Things Up – White Chocolate Icing For Cookies
We hope that you have enjoyed this recipe for white chocolate icing for cookies. It is very easy to make and quick as well! Let us know what you think about it in the comments below. And, let us know how you used your icing recipe!
Easy 10-Minute White Chocolate Icing For Cookies Recipe
Equipment
- Measuring cups and spoons
- Large heat-proof mixing bowl
- Medium saucepan
- Silicone or rubber spatula
Ingredients
- 2 1/4 cups white chocolate, finely chopped
- 3/4 - 1 1/4 cups heavy cream
Instructions
- Bring water to a simmerTo start, fill a saucepan with some water. Then, place a lid on the pan and place it over medium-high heat. Bring the water to a simmer.
- Start melting the white chocolatePlace the chopped white chocolate and heavy cream into a heatproof large mixing bowl. Once the water is simmering, place the large bowl over the saucepan. The bowl should fit snug and no steam should escape.Stir the chocolate gently with a rubber or silicone spatula. Heat the chocolate for about a minute before removing it for the first time.2 1/4 cups white chocolate, finely chopped, 3/4 - 1 1/4 cups heavy cream
- Melt the chocolate and cream togetherThe trick is to prevent the chocolate from burning. Keep the melting white chocolate on the heat for about 30 seconds at a time. Between the intervals, remove the chocolate from the heat and stir it so it cools a bit.A trick pastry chefs use is to feel the bottom of the bowl. If you cannot keep your hand there comfortably for 3-5 seconds, the chocolate is overheating.
- Finish your white chocolate icing for cookiesAfter your chocolate is completely melted, give the ingredients a good stir. Make sure that you have a completely smooth and creamy white chocolate icing.Set it aside to cool. If it sets too quickly or too thick, you will need to thin it down. See our technique above to learn how this works.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
