Easy 10-Minute White Chocolate Icing For Cookies Recipe
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.
Servings: 3 cups
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
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.
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