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
Ingredients
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1 cup
white chocolate chips
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1/2 pound
salted butter (2 sticks)
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1 teaspoon
pure vanilla extract
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1/2 cup
whole milk ricotta
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3/4 cup
Engish toffee bits
Directions
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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).
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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.
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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!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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