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: 20 mins
• 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

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.