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Author Notes: Recently I found a recipe for "2 Ingredient White Chocolate Buttercream" on the Cookies&Cups blog. I loved the idea of melting white chocolate and butter together and turning it into a rich buttercream frosting. Using that technique, I added vanilla, ricotta and English toffee bits for this one. Crunchy and not too sweet, it'll satisfy your craving. —inpatskitchen
Makes about 3 cups
- 1 cup white chocolate chips
- 1/2 pound salted butter (2 sticks)
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk ricotta
- 3/4 cup Engish toffee bits
- In a medium sauce pan over low heat, melt the butter and white chocolate chips together until the chips and butter have totally melted. Transfer to a bowl, cover and refrigerate until the mixture has hardened ( or overnight if you like).
- After hardening, place the bowl on the counter to soften up. It should be soft enough to beat with an electric mixer and may take a few hours to get to this stage.
- Start beating the mixture and add the ricotta and vanilla. Continue to beat until fluffy. (I used a hand mixer) Stir in the toffee bits and frost whatever your heart desires!
- This recipe was entered in the contest for Your Best Recipe for Frosting
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