White Chocolate Frosting
|Heavy cream||5 Cup (80 tbs) (Divided)|
|White chocolate||16 Ounce, chopped (Good Quality Ones, Divided)|
|Red food coloring||3 Drop|
1. In medium saucepan, heat 1/2 cup heavy cream (from first 2 1/2 cup batch) to boiling over medium heat. Remove from heat. Add 8 ounces chopped white chocolate and whisk until melted and thoroughly blended. Pour into large bowl, and place in refrigerator until thoroughly chilled, but not hardened, about 1 to 2 hours. Also chill beaters and 2 cups heavy cream in refrigerator. Clean and dry saucepan. Repeat with remaining cream and chocolate, combining 1/2 cup cream and 8 ounces chocolate and chilling remaining 2 cups cream. Keep batches separate.
2. Working with the two batches, add 2 cups chilled cream to each batch of chilled chocolate mixture. With electric mixer on medium-high speed with chilled beaters, beat each mixture until soft peaks form. Frosting should look like whipped cream. Do not overheat.
3. Remove 2 cups frosting to clean bowl. Tint pink with few drops red food coloring. Refrigerate frosting to chill and thicken. Spread over cake or cupcake.