Mix until combined.
Cupcakes: I used my Vanilla Cupcake recipe here for the cupcakes. I have decorated the cupcakes with currant berries, raspberries, blackberries, blueberries, rosemary sprigs, and Lindt white chocolate Lindor truffles.
Yield: This recipe is enough to frost 24 cupcakes, or lightly frost a 6 inch layer cake.
White Chocolate: Make sure to use good quality white chocolate, don’t use white chocolate chips, or candy melts. Use bar white chocolate appropriate for baking. Most chocolate chips bought at the store are not actually white chocolate. To be considered white chocolate, it must have at least 20% cocoa butter. I use Callebaut callets, they have 28% cocoa butter and I get them on Amazon, it's my favorite chocolate for baking.
Vanilla Bean: No vanilla bean? No problem! You can use vanilla extract or vanilla bean paste instead.
Chocolate: Yes you can also make this frosting with a different type of chocolate, such as milk, semi-sweet, or dark.