300 grams unsalted butter, leave at room temperature
200 grams cooking white chocolate or white chocolate melts
185 grams powdered sugar or icing mixture sugar or confectioner sugar
80 grams milk powder (full cream or skim)
1 teaspoon vanilla extract
a dash of salt
Sift the powdered sugar, salt and milk powder into a large bowl and set aside.
Using a saucepan, heat water and set to simmer. Break the white chocolate into pieces and put the pieces into a heatproof bowl. Put the bowl on the top of the saucepan, be careful not to let the water touch the bottom of the bowl. Melt the chocolate slowly, stir ocassionally until the chocolate is completely melted and shiny. Remove the bowl off the saucepan, set aside and let it cool completely.
Using a standing mixer, an electric mixer with paddle attachment, or hand mixer, beat the butter until creamy, fluffy and white, approximately 10 minutes. With the motor running, slowly add in the sifted sugar and milk powder, 1 tablespoon at a time until well combined. Add in vanilla extract then slowly pour in the melted white chocolate and beat well. The mixture should be creamy and the colour will be yellowish.
If the frosting is too soft, you may leave the frosting in the fridge for 1 hour, covered with plastic wrap or you can add more powdered sugar until you get the consistency that you are looking for.
If the frosting is too hard, you may add 1 or 2 tbsp of milk to soften the mixture.
Remember to let your chocolate mixture cool before pouring it into the butter mixture. A high heat from the chocolate may ruin your buttercream mixture