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ohhhhh! This frosting was heavenly! I love cream cheese anything, but hate the overly sweet and powder sugar taste most frostings have. This will now be the cream cheese frosting for me. I only had enough cream cheese for I/4 of the recipe, but that frosted 18 zucchini bread muffins. The temperature today was going up to 80-85 degrees, so I did not frost until right before serving. I kept it chilled because of the high butter/cream cheese factor. Then, I let it sit onthe counter for 10 minutes to soften, stirred well, and frosted. Lovely!
WOW.... I am not a cake / frosting / sweet things kind of person but this was just something else. I used on zucchini bread but can only imagine for those of you that bake a lot how this stuff would put your cakes and stuff over the top. It is fabulous. I didn't have to pipe it so I can't comment on that but it has just a indescribable decadent taste and the lemon juice gives it just a tiny explosion. I even did one of them with lime juice as I ran out of lemon. It was different but again that POW. Just one problem - All you can think of is eating the frosting!!! Thanks Caryn!
I feel Chef Kathy's pain regarding the consistency of this frosting. I, too, used it for a wedding cake in October and it worked beautifully - held up beautifully - and tasted amazing. I used the same recipe for my brother's groom cake in July, and struggled every step of the way to frost the cake, make the decorations...it was a nightmare. I was even sticking my hand in icewater to "chill" the piping bag - but it just kept breaking down. The moral of the story? Its a great tasting recipe thats perfect for cakes in cooler weather. But the high butterfat content in the butter, cream cheese and the white chocolate makes it difficult to work with in warmer weather.
This tastes wonderful! I used the correct amount of lemon - but I think next time I will use less. It was a bit timely to let set though. Luckily we are having a VERY cold winter in CA, so I just set it outside. But before that it was a bit runny. I used this on a banana cake instead of cheescake - what an explsoin of flavor! The texture - once it settles on the cake is very smooth and creamy. I was thinking of adding berries to it for a cake filling...YUM! OOOO as a frosting for a tres leches cake - with berries! Oh Man this is versatile if you think about it enough!
I used this recipe for my son Michael's wedding in August. He and his bride asked for white chocolate, so when I found this recipe, I thought I was in luck. It tasted wonderful, but it was the worst frosting I have ever had to use to decorate a wedding cake. It would be firm for a few minutes and then get too soft, so I had to keep re-chilling it. It took twice as long to make the decorations. I nearly despaired of ever getting the flowers and leaves arrayed the way I wanted them...but the bridal couple was happy so I guess I'm happy too!
Absolutely perfect! I made my sister a wedding cake, and did not want to do the traditional kind of cake and frosting, I made pineapple cake layers with crushed pineapple with a cream cheese filling, and needed a frosting that would hold up better than the regular cream cheese frosting I would usually use for this flavor cake, The white chocolate cream cheese frosting was perfect! It holds its shape and has a wonderful flavor!