Make sure you use a high quality white chocolate and you won't be disappointed. It works beautifully with our Blue “Velvet” Chiffon Layer Cake Recipe.
FROSTING, ICING, ETC RECIPE HELP
sugarpie, Premium Member Says: “The frosting was just as easy to make and this is the best white chocolate frosting I have ever tasted. It will be my top most pick if I ever need one. Not too sweet, slightly tangy, light and velvety smooth. I used the Ghirardelli Brand white baking bar for the frosting.”
INGREDIENTS
1 cup (8 ounces) heavy whipping cream
1 pound (16 ounces) white chocolate, chopped or chocolate chips; use an excellent quality
4, 8 ounce (32 ounces total) packages cream cheese, softened; I prefer Philadelphia Brand
3 teaspoons lemon zest
2 teaspoons vanilla
KELLY SAYS: I used lemon zest from the Meyer Lemons which grow in my backyard. The peels have an orange cast to them.
INSTRUCTIONS
1. Place the cream in a large microwave-proof bowl. Gently heat in the microwave until 50% power, for 30 seconds at a time. Stir between each session.
You do not want the cream to be boiling hot.
2. Add white chocolate to cream and stir until melted. Cool to room temperature.
3. With the electric mixer fitted with a whisk attachment, beat cream cheese and lemon zest together.
4. Add white chocolate and cream mixture; whip until smooth.
SARAH SAYS: Do NOT overbeat. If the frosting is too thick, add in drops of milk or cream to correct. If too thin, add in more cold cream cheese.
If frosting is too soft, try to refrigerate until it has stiffened.
STORAGE
Cream cheese frosting is perishable and must remain refrigerated. The frosting will keep for a few days in an airtight container.
