White Chocolate Butter Cream Frosting

Wedding Cake Murder

Yield: 12 to 24 slices.

## Ingredients

* 1/2 cup ***(1 stick, 8 ounces, 1/4 pound)*** salted butter, softened to room temperature
* 1/2 teaspoon salt
* 1/4 cup ***(4 Tablespooons)*** white Crème d'Cacao ***(I used Mr. Stacks)***
* 3 and 1/2 to 4 cups confectioner's ***(powdered)*** sugar ***(don't pack it down when you measure it--just scoop it out and level it off on top--my frosting used the whole 4 cups of powdered sugar.)***

**Hannah's 1st Note: If you're watching your salt intake, you can add less salt than is called for in the recipe. But remember that the reason the salt is there is because it cuts down on the sweetness of the frosting and enhances the flavor of the white chocolate.**

**Hannah's 2nd Note: If you don't want to use a liqueur in this frosting, you can substitute 1/4 cup heavy cream for the white chocolate crème d'cacao. If you do this, add 1 teaspoon vanilla extract to your frosting and call it Vanilla Buttercream Frosting.**

## Directions

* Use an electric mixer to make this frosting. You can do it by hand, but you'll really have to stir fast and furious to get it to the creamy consistency you need.
* Place the softened butter and the salt in the bowl of an electric mixer. Beat at HIGH speed until the butter is smooth and creamy.
* Add 2 cups of the confectioner's sugar. Beat the resulting mixture until it is smooth and has no lumps.
* Gradually add the white crème d'cacao, beating it until the mixture is thoroughly combined.
* Add another cup of confectioner's sugar. Beat until it is thoroughly incorporated.
* Add another half-cup of confectioner's sugar and beat until everything is smooth and creamy.
* If your frosting has reached a good spreading consistency, stop beating and process to frost your 2-layer cake. If it has not, you may add up to another cup and a half of powdered sugar.

**Hannah's 3rd Note: This frosting is very forgiving. If you went a little overboard with the confectioner's sugar and its' a bit too stiff, add a little more crème d'cacao or heavy cream. If your frosting is not stiff enough, add a bit more powdered sugar until it's just right. You may end up with extra frosting this way, but the kids will always appreciate frosting spread between 2 graham crackers, or even frosting spread on the unsalted side of a soda cracker.**

* To frost your cake, peel the parchment paper off the bottom of one layer and set it, bottom up, on the cake plate. ***(If the top has risen too much and it wobbles on the plate, even the top with a sharp knife.)***
* Put dabs of frosting on the top of the **1st** layer and spread it out evenly with a frosting knife.
* Peel the paper off the bottom of the **2nd** layer and place it, top side up, on top of the 1st layer. This time you don't care if it's risen a little. It will look pretty when you frost it.
* Frost the sides of your cake next. When you've frosted the sides to your satisfaction, move on to the very top.
* Put a generous dab of frosting in the center of the top. Then put dabs of frosting around it. Spread them together to cover the whole top and your work of tasty art is finished!
* Let the frosting dry for ten minutes or so. Then decorate your Double Rainbow Swirl Cake in any manner you choose. You can use colored frosting in a pastry bag, the little tubes of colored frostings you can buy at the grocery store, or you can stick colored candles on the top of your cake in a design you create. If you like, you can even sprinkle it with rings of multicolored decorating sugar, the kind you use on Christmas cookies. Whichever method you choose, the real surprise will come when you slice the cake and serve it to your guests!

**Hannah's 4th Note: I looked this up online once and a bakery said you could get 24 slices from a 2-layer cake. I guess that's only if you don't invite Mike or Ross.**