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.
- Ready In:
- 20mins
- Yields:
- Units:
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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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RECIPE MADE WITH LOVE BY
@gailanng
Contributor
@gailanng
Contributor
"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."
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Like white chocolate? You'll love this! Great consistency, too.2Reply
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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.
