Recipe: White Chocolate Butter Cream Frosting

White Chocolate Butter Cream Frosting
Makes enough to frost 2 9-inch cake layers.

6 ounces white chocolate, chopped
1/4 cup whipping cream
1 cup unsalted butter, cold, cut up
1 cup powdered sugar

Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time.

Stir until white chocolate is completely melted. Cool to room temperature.

Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.