Melt the chocolate in a bain marie or the microwave until smooth, then place in the fridge to cool (but not harden).

Meanwhile, whip the softened butter with an electric mixer for a few minutes until creamy and pale in colour, then add the icing sugar in two batches, mixing well between each addition. Check your chocolate – you want it to be melted but not hot as this will melt the frosting. Mix the white chocolate into the frosting until well combined. If your icing is a bit too thick, mix in a little coconut milk.

Pipe or spread the white chocolate frosting on top of cakes and cupcakes, or use to sandwich cookies.

Tip: Use this buttercream to make these Snowy coconut white chocolate cupcakes