White Chocolate Icing
Serves: 3 cups
  • 6 cups confectioners’ sugar
  • ½ cup water
  • 2 tablespoons light corn syrup
  • ¼ teaspoon vanilla extract
  • ¾ cup white chocolate chips*
  1. In the top of a double boiler, whisk together confectioners’ sugar, ½ cup water, corn syrup, and vanilla extract until well blended. Cook over simmering water until a candy thermometer registers 90°. Add white chocolate chips, stirring until melted and smooth. Keep warm over steaming water. Use immediately.
*We used Ghirardelli.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/birds-nest-petit-fours/