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  • 1-1/2 cup White Chocolate Chips
  • 3/4 cup Milk
  • 1-1/2 cup Shortening or Lard
  • 1/2 cup Butter
  • 1/4 teaspoon Salt
  • 2 pound Powdered Sugar


  1.  Place chocolate chips in the bottom of a small bowl. 
  2. Heat heavy cream in a small saucepan until steaming, but not boiling. Pour warmed heavy cream over chocolate chips. 
  3. Stir until mixture is smooth. Cool completely. 
  4. In a large mixing bowl, beat the shortening, butter, and salt until light and fluffy.
  5. Add the powdered sugar in batches, beating well between each addition. 
  6. Slowly add the white chocolate chip mixture beating well to incorporate. 
  7. Use immediately or refrigerate for up to 2 months.