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White Chocolate Cream Cheese Buttercream Frosting

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“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.”
6 cups

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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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