This is hands down my most favourite icing. What makes it so great is not only the taste, but its versatility. I’ve used it to ice cupcakes, sandwiched in macarons, as cake filling, and atop just about anything sweet. Its slightly more tedious to make than the standard buttercream, but still super easy to whip up. Its definitely quite rich, but the lime juice cuts through the sweetness and really elevates the flavour. Try it with your next baked good (my favourite is Coconut Lime Cupcakes, recipe coming soon), and I promise you won’t be disappointed!
• 140 g white chocolate squares
• ½ cup butter, softened
• 3 ½ cups icing sugar
• 1 tbsp lime juice
• 4 tbsp sour cream
• 1 vanilla bean
• Sweetened coconut flakes for garnish
Cut up the white chocolate into chunks. Carefully microwave the white chocolate in a heatproof bowl, on low power, in intervals of 20 seconds. Take out after every interval, stir thoroughly, and repeat microwave intervals until completely melted. Remove and cool until just warm.
Whip the butter in a large bowl with an electric mixer or hand mixer until light and fluffy. Add the icing sugar slowly, mixing until well combined. Add the lime juice and the sour cream and mix until smooth. Gently fold in the chocolate. Scrape in vanilla bean seeds.
Using a pastry bag with whichever tip you prefer (or just simply snip the corner off of a freezer bag), spoon icing into bag, and secure top. Using even and consistent pressure, pipe frosting onto desired surface. Enjoy!