White Chocolate Butter Cream Frosting
cold, cut up
Microwave white chocolate and cream in medium bowl on high for 1 1/2
minutes or until white chocolate is almost melted, stirring halfway
through heating time. Stir until white chocolate is completely melted.
Cool to room temperature. Beat butter and sugar gradually into cooled
mixture on high speed until light and fluffy.
Makes enough to frost 2 9-inch cake layers.