Reviewed: Apr. 30, 2008

As long as you DO NOT MELT the butter, this recipe is very good. I used a whole bar of white chocolate (3.6 oz), melted and cooled. The butter was at room temp, as was the milk, and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake.

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Reviewer:

ELEVIN

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

Turns out as more of a glaze than an icing and was wayy to sweet. I Ended up drizzling it over some fresh whipped cream as a glaze instead and it was just the right amount of sweet. Watch the servings too this recipe makes ALOT (even when halved)

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Reviewer:

lilbaker17

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Reviewed: May 17, 2006

DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER adding confectionery sugar. The flavor is awesome..I put this on a white chocolate cake filled with dark chocolate ganache and topped with chocolate shavings.

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