White Chocolate Cream Cheese Buttercream Frosting
"Tips: Use unsalted sweet butter. Unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. Also, adding 1-2 tablespoons of Meringue Powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather."
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
6 cups
ingredients
- 12 ounces white chocolate, chopped
- 12 ounces cream cheese, softened
- 8 ounces unsalted butter, softened
- 1 1⁄2 teaspoons vanilla
- 2 tablespoons lemon juice, freshly squeezed and strained
- 4 cups confectioners' sugar, sifted
directions
- Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
- Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
- Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
- Add sugar and mix until frosting is light and fluffy (add extra confectioners’ sugar if frosting is too soft. Store 2 weeks refrigerated.
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Reviews
-
Like white chocolate? You'll love this! Great consistency, too.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
