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White Chocolate Cream Cheese Frosting

This is an amazing soft frosting with a beautiful finish. Gorgeous enough for any wedding cake.

12 ounces good quality white chocolate, finely chopped
13 ounces cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and ½ teaspoon almond extract)


chef's knife
cutting board
double boiler or sauce pot with medium bowl
rubber spatula
stand mixer with whisk attachment or hand mixer and a large bowl
liquid measure shot glass

1. Fill bottom of a double boiler with some water; set it to simmer.
2. Put finely chopped white chocolate in top bowl of double boiler. Set over simmering water, stirring with double spatula until almost all of the chocolate is melted.
3. Remove from top of double boiler, continue stirring until chocolate is completely melted. Set aside and allow to cool.
4. With mixer, beat cream cheese and butter until light and fluffy.
5. Gradually add melted white chocolate, beating until well blended.
6. Add vanilla (and almond, if using) and beat until thoroughly mixed.

Yields enough frosting to fill and frost 1 9-inch 2 layer round cake

© 2009 by Allison Lattman

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