White Chocolate Icing for All Your Frosting Needs

This icing is amazing.  It's soft enough to spread on virtually everything, and sets to a medium firm icing that it dry enough to not smear off.

White Chocolate Icing for All Your Frosting Needs

110 g butter (if you use half a cup, I won't tell anyone)
250 g icing sugar
150 g white chocolate
1 tablespoon milk (if needed)

Melt the chocolate in the microwave until totally melted and smooth - leave to cool, but not so much that it sets
Cream together the butter and the icing sugar - it will be quite thick
Add the melted chocolate, mixing all the while, until a smooth and fluffy frosting forms
If the icing is too firm, add a little milk.  If it is too thin, add a little icing sugar

And that's it!  Spread on whatever you desire, or just eat with a spoon.  If the icing starts to firm up while you use it, you can heat it gently in the microwave to loosen it a little.  This recipe will make enough to ice the top and sides of a standard cake or 12 cupcakes.  If you want to make a layered cake with the frosting between the layers, I'd suggest either doubling the recipe, or add an extra 50% of the ingredients.