White Chocolate Cream Cheese Buttercream Frosting

Name: White Chocolate Cream Cheese Buttercream Frosting
Prep time: 20 min
Total time: 20 min
Yield: 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

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Recipe by gailanng

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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READY IN: 20mins

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

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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