White Chocolate Cream Cheese Buttercream Frosting

1. 1

   Put some water in the bottom of a double boiler and make sure it won't touch the bottom of the upper part of the double boiler. Bring to a boil. Then break the white chocolate into the top of the double boiler and take it off the heat. Stir till melted. Put back on the heat IF the water has cooled too much, but be very careful because it can burn easily. It can take about ten minutes. Stir till smooth, then let cool.

2. 2

   In mixing bowl beat the cream cheese till smooth and creamy. Gradually beat in the cooled white chocolate till smoothly incorporated. Beat in the butter and lemon juice or vanilla.

3. 3

   Use immediately or if you refrigerate it, bring it room temperature and beat it again to prepare it to use for frosting a cake. Don't heat it! This can hold up well and be used to decorate providing it doesn't get to warm.

4. 4

   Adjust quantities to cover wedding cake depending on how large.

* Per serving · 4 servings · Values may vary.

No additional tips available.