Diana's Desserts - www.dianasdesserts.com

White Chocolate Cream Cheese Frosting

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 3 cups
A perfect frosting for a carrot or spice cake or use it with any of your favorite chocolate or white cakes.

6 ounces good quality white chocolate, coarsely chopped
1 (8 oz.) package cream cheese, at room temperature
4 tablespoons (1/2 stick/2 oz./56g) butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted

Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the vanilla and 2 1/2 cups of the confectioners' sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

Use to frost the top and sides of the cake of your choice.

Makes 3 cups, enough to frost an 8 or 9-inch two or three layer cake.

Date: October 31, 2006


Reviewer: Megan Yonak
I made these for some cupcakes that I created- I wanted to create something sweet and tangy- yet super smooth... This was it! I recommend adding about 2 cups more powdered sugar though- it was pretty runny in my opinion- i was also piping though- so- suit yourself, this was awesome! Thanks


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