White Chocolate Cream Cheese Frosting By Freda Food

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE

White Chocolate-Cream Cheese Frosting Recipe image

Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. This frosting recipe makes a fluffy frosting to spread over cakes and cupcakes.

Provided by My Food and Family

Categories Baking Ingredients

Time 10m

Yield 3 cups or 24 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly
1 tsp. vanilla
2 cups powdered sugar

Steps:

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
Add sugar gradually, beating until light and fluffy after each addition.
Use to frost your favorite cake or cupcake recipe.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 1 g

WHITE CHOCOLATE CREAM CHEESE FROSTING

White Chocolate Cream Cheese Frosting image

This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor

Provided by Caryn

Categories Dessert

Time 25m

Yield 13 cups (frosts a three tier cake), 150 serving(s)

Number Of Ingredients 4

Ingredients

24 ounces white chocolate baking bar (preferably Tobler Narcisse)
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup freshly squeezed lemon juice

Steps:

Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
The water must not touch the bottom of the bowl.
Remove the pot from the heat and stir until the chocolate begins to melt.
Return to the heat if the water cools, but be careful it does not get too hot.
Stir until smooth.
(The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
Gradually beat in the cooled chocolate until smoothly incorporated.
Beat in the butter and lemon juice.
Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
Allow to come to room temperature before rebeating.
Pointers for success: Do not overheat the chocolate and stir constantly while melting.
Be sure no moisture gets into the melted chocolate.
Beat constantly while adding the chocolate to prevent lumping.
If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
Buttercream may separate slightly if room temperature is very warm.
This can be corrected by setting the bowl in ice water and whisking the mixture.
The buttercream becomes spongy on standing.
Rebeat to restore smoothy creamy texture.
Use ice to chill your hand during piping to maintain firm texture of the buttercream.

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