A lovely white chocolate flavor with this White Chocolate Icing Recipe
Melt the white chocolate . (see below)
Cream butter with a hand or stand mixer till fluffy. Add vanilla.
Slowly mix in powdered sugar, then white chocolate.
Add the milk, 1 tablespoon at a time until you reach the desired consistancy.
Spread onto cooled cake or cupcakes.
Directions on how to melt chocolate.
Double Boiler Method
Using a sharp kitchen knife, chop the white chocolate into fine, even measuring about 1/4-to 1/2-inch in size, or you can use a large grater.
If using chocolate chips you can melt them as they are.
Heat the chocolate in the top of a double boiler and stir continuously until it melts.
Remove the top pot from the double boiler before totally melted as the heat will continue to melt the chocolate and you dont want to overheat the chocolateas it can become lumpy and grainy and once that happens you can not usually restore it. Do not get even a drop of water in it as it will also ruin the melted chocolate. Do not add anything at this point to melted chocolate.
If a recipe asks for a liquid ingredient to be added like an extract, do this before you begin the melting process so minimize the risk of seizing the chocolate up.
Use the Same method as above for preparing the chocolate by cutting or grating.
Do not use full power to melt in the microwave, rather,use an oven safe bowl, leave uncovered and have the power set to medium or 50 per cent and do in short 15 second timing increments, stirring between timings until you reach a nice smooth consistancy in the chocolate.
NOTE: Microwaving is not the preferred method to melt chocolate. It is more difficult to obtain a good result, you can burn the chocolate too easily if you do not watch very carefully.