Cream Cheese - White Chocolate Frosting

The creamy texture and taste of this frosting make it versatile enough to pair with many types of cakes and cupcakes. It can be put out for an hour or so at a picnic without fear of melting, and can be flavored with liqueurs or other flavorings, or colored with gel food coloring, if you prefer.

11 ounces high quality white chocolate, chopped into small chunks
9 ounces cream cheese
2 ounces unsalted butter
1 to 2 tablespoons confectioners’ sugar
food coloring, if desired
1 teaspoon natural flavoring or 1 tablespoon liqueur, if desired

Remove the cream cheese and butter from the fridge about 30 minutes before you start making the frosting.

Place the white chocolate in a metal bowl and cover it tightly with plastic wrap. Set it into a bowl of boiling water and let it sit for several minutes. Be very careful that you do not get even one drop of water in the bowl of chocolate. Remove the bowl from the water, dry it completely, and carefully pull the plastic wrap off. Using a small whisk or rubber spatula, stir the chocolate until all of the chunks are melted and the chocolate is smooth. Allow it to cool for about 15 minutes.

Beat the cream cheese, butter, and confectioners’ sugar on medium high speed until they are very fluffy and smooth, about 4 to 5 minutes. With the mixer running on medium speed, add the melted white chocolate to the cream cheese mixture a tablespoonful at a time. When all of it has been added, increase the speed to medium high and continue to beat the frosting until it is smooth, creamy, and thick. If the frosting starts to look curdled, place the mixer bowl into another bowl filled with ice water, stirring with a rubber spatula until the frosting is thick. Then beat the frosting again on medium high speed until smooth.

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