Cream Cheese Frosting Recipe
Melting White Chocolate for Cream Cheese Frosting
This Cream Cheese Frosting Recipe is great for cakes and cupcakes where you want a really moist yummy frosting. It won’t do as well on cupcakes or cakes where you want the icing to have perfect corners or shapes. I use this icing a great deal because I think it tastes divine and that trumps the decoration being perfect. I want the best of both worlds. Who doesn’t? And I find that I don’t like the icing that you use to cut shapes out of nearly as well.
Cream Cheese Frosting
Ingredients:
2 oz cooking white chocolate
(1) 8 oz package cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
4 cups confectioners’ sugar
2 Tbl Heavy Cream
Sifting Powdered Sugar for Cream Cheese Frosting
Directions:
1. In a double broiler, melt white chocolate over low heat and let stand ’til room temperature. Note: If you don’t have a double broiler simply put a metal mixing bowl over a pot of boiling water. This insures that you don’t burn your white chocolate. And you don’t have to sit and stir it the whole time.
2. Sift and measure confectioners’ sugar and set aside.
3. In a mixing bowl, beat together the cream cheese and butter until smooth. Add in the white chocolate and vanilla and beat until mixed well. Gradually mix in the confectioners’ sugar and mix until the batter is nice and fluffy. Beat in the heavy cream.
Hints: This can be stored in the refrigerator for up to 30 days. Don’t tell anyone but I’ve kept it longer than that and it works just fine for those small batches of cupcakes you make for your kids. Make sure you let it warm up to room temp before trying to frost cupcakes. And after cooking cupcakes, let them cool to room temp or the icing will slide off the side!
Photos taken by Amy Hall Photography, Portland, OR.
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