White Chocolate Cream Cheese Buttercream Frosting

1. 1

   Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.

2. 2

   Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.

3. 3

   Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.

4. 4

   Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.