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1
Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
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2
The water must not touch the bottom of the bowl.
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3
Remove the pot from the heat and stir until the chocolate begins to melt.
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4
Return to the heat if the water cools, but be careful it does not get too hot.
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5
Stir until smooth.
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6
(The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
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7
In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
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8
Gradually beat in the cooled chocolate until smoothly incorporated.
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9
Beat in the butter and lemon juice.
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10
Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
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11
Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
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12
Allow to come to room temperature before rebeating.
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13
Pointers for success: Do not overheat the chocolate and stir constantly while melting.
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14
Be sure no moisture gets into the melted chocolate.
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15
Beat constantly while adding the chocolate to prevent lumping.
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16
If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
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17
Buttercream may separate slightly if room temperature is very warm.
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18
This can be corrected by setting the bowl in ice water and whisking the mixture.
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19
The buttercream becomes spongy on standing.
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20
Rebeat to restore smoothy creamy texture.
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21
Use ice to chill your hand during piping to maintain firm texture of the buttercream.
