White chocolate cream cheese frosting perfect for icing cakes, cupcakes and other bakes. This recipe takes minutes to make and uses only 4 ingredients. Smooth and easy to pipe, this frosting is a great alternative to buttercream.
Melt the white chocolate in the microwave. Start with 30 seconds, then give the chocolate a quick mix.Return to the microwave for a smaller interval of 15 seconds, mixing after each time. Repeat until the chocolate is fully melted, then let the chocolate cool down to room temperature before using it.
In a medium bowl, beat the butter until it becomes pale and fluffy. If needed, add 1 small drop of purple food colouring to make it less yellow.
Add the cooled melted chocolate, cream cheese and vanilla into the butter. Mix everything until combined. Use immediately.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
One batch of cream cheese frosting is enough to ice 12 cupcakes. Calories are indicative only and are calculate per portion (1 batch = 12 portions). To ice a 6-inch cake you will need approximately 2 batches of frosting.
Use good quality white chocolate, 26-28% cocoa solids. For a smooth frosting, ensure the chocolate is fully melted before using.
You can use either salted or unsalted butter.
Use full fat cream cheese, such as Philadelphia original. For US readers, use cream cheese block, not the spread.
Vanilla paste can be replaced with vanilla extract or vanilla seeds.
If your butter is really yellow, add a small drop of purple food colouring to cancel out the yellowness.
White Chocolate Cream Cheese Frosting https://sugaryums.co.uk/white-chocolate-cream-cheese-frosting/ June 19, 2021