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White Chocolate Frosting


White Chocolate Frosting
...it may be white, but it is a Chocoholics delight!

4 ounce white baking bar, chopped
1-1/2 cups whipping cream
1 tablespoon cold water
1/2 teaspoon unflavored gelatin
3 tablespoon sugar

Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/4 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt. Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1/4 cups whipping cream and sugar with the chilled beaters on
medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding cooled baking bar
mixture till stiff peaks form. Do not overheat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.


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