Ingredients
- 200 grams Powdered Milk
- 100 grams Icing Sugar
- 150 grams Butter
- 200 grams High-quality White Chocolate
- 200 milliliters Heavy Cream
- 2 teaspoons Vanilla
- 2 drops Almond Flavoring
Instructions
- Sift the icing sugar and powdered milk twice then put both into a large bowl and set it aside.
- Dice the room temperature butter and finely chop the white chocolate.
- Pour the heavy cream into a heavy-bottomed saucepan, add the butter and white chocolate and melt everything together over very low heat.
- Do not let it boil.
- When everything is melted and blended, remove it from heat and immediately pour it over the sifted powdered milk and icing sugar.
- Whisk it to initially blend the ingredients.
- Then switch to an electric mixer and beat the batter on low for about a minute.
- Then add vanilla and almond flavoring and gradually increase the speed to high.
- Beat for another 5 minutes on high, until the batter thickens up slightly and cools down.
- Immediately pour the spread into small jars with tight fitting lids, close the lids and let it cool down to room temperature.
- Store in your refrigerator.
- Yields about 600 grams (roughly 3 cups).
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