White Chocolate Frosting
6 ounces (170 grams) white chocolate, melted and slightly cooled*
1 cup (230 grams) unsalted butter, softened to room temperature
2 cups (240 grams) confectioners? sugar
? cup (60 ml) heavy cream (milk is OK, but cream is preferred for best texture)
1 teaspoon vanilla extract
? teaspoon salt
Optional
1 ounce melted chocolate for drizzling
chocolate sprinkles

For the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners? sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.

note *Do NOT use white chocolate chips. Use pure white chocolate, such as Ghirardelli

*Buttermilk is required for this recipe - the lactic acid present is what will allow the baking soda to react and leaven the cake. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.