Ingredients for White Chocolate Cream Cheese Frosting
- White Chocolate Baking Bar
- 8 ounces cream cheese, softened
- Unsalted Butter
- 1 tablespoon fresh lemon juice
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How to Make White Chocolate Cream Cheese Frosting
- Finely chop 8 ounces of white chocolate and place in a heatproof bowl set over a saucepan of simmering water (double boiler method). Ensure the bottom of the bowl doesn't touch the water.
- Stir frequently until the chocolate is completely melted and smooth. Remove from heat if necessary to prevent overheating.
- Let the melted chocolate cool to room temperature, stirring occasionally to prevent a skin from forming.
- In a large mixing bowl, beat 8 ounces of softened cream cheese until completely smooth and creamy.
- Gradually add the cooled melted white chocolate to the cream cheese, beating on low speed until fully incorporated.
- Add 1/2 cup (1 stick) of softened unsalted butter and 1 tablespoon of fresh lemon juice. Beat on medium-high speed until light, fluffy, and well combined.
- For immediate use, frost your baked goods. If using later, rebeat at room temperature until smooth before frosting.
- Storage: This frosting can be stored at room temperature for up to 1 day, refrigerated for up to 2 weeks, or frozen for up to 2 months. Allow to come to room temperature and rebeat before using after refrigeration or freezing.
- Tip: To prevent lumps, ensure the chocolate is completely smooth before adding to the cream cheese, and beat constantly during incorporation. A fine-mesh sieve can help remove any remaining lumps if necessary. If the frosting separates, place the bowl in an ice bath and whisk gently until it comes back together.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
18g
Carbs
0g
