Ingredients :
- 8 ounces white chocolate, chopped, not chips
- 1 cup heavy whipping cream
- 4 teaspoons instant coffee granules
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Method :
- Heat cream until hot, add coffee granules and salt and stir until completely dissolved
- Pour hot mixture over chopped white chocolate, add vanilla then let sit 1 minute then stir until smooth
- Refrigerate until cold, at least 4 hours or overnight
- When ready to use beat cold mixture until light and fluffy.
- This will frost a 13 by 9 inch pan of brownies or cake, 12 cupcakes and fill a batch of cookies. For a two layer cake it needs to be doubled
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