Total Time
Prep 5 mins
Cook 15 mins

This is a recipe I use for carrot cakes, banana cakes and Spanish Bar...Its fast creamy and easy.


  1. Chop the six ounces white chocolate, and place in a double boiler until almost melted, remove, and continue to stir until smooth. Cool to room temperature.
  2. Cream the cream cheese with room temperature butter, powdered sugar, lemon juice, and vanilla, until smooth.
  3. Add in the melted white cooled chocolate and beat again until smooth and blended.
  4. Frost your desired cake.

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