Categories: Icing
Ingredients
- 1 heaping cup of white chocolate or vanilla baking chips
- 8-ounce tub of FROZEN Cool Whip (Do not thaw! Leave in the freezer.)
- 1/2 teaspoon strawberry extract
- 2 drops red food coloring, the liquid type
Directions
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Start by chopping your white chocolate or vanilla baking chips into smaller pieces or placing the chips in a food processor with the steel blade and processing in an on-and-off motion to chip the chips into smaller pieces.
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Get the Cool Whip out of your freezer and scoop it out. Place it in a microwave-safe bowl. (I used a quart Pyrex measuring cup.)
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Add the white chocolate or vanilla baking chips to the bowl
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Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
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Take the bowl out of the microwave and stir to see if the chips are melted. If they’re not, heat them in 30-second intervals with 30-second standing times on HIGH in the microwave until you succeed in melting the chips and stirring the mixture smooth.
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Put the microwave-safe bowl on a towel on your kitchen counter and add the ½ teaspoon strawberry extract.
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Add the 2 drops of the red food coloring to your microwave-safe bowl.
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Stir the mixture to combine everything.
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Look at the color of your frosting. If it’s a nice pink, you’re done. If the color is too light, add more food coloring and stir it in until your frosting is the desired color.
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Let the bowl sit on the countertop for 15 minutes to thicken the frosting.
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When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frost your Ultimate Strawberry Bundt Cake with the frosting and don’t forget the sides of the crater in the middle. You don’t need to frost all the way down to the bottom. That’s almost impossible. Just frost an inch or so down the sides of the crater.