White Chocolate Cream Cheese Butter Cream

Posted by Marla at recipegoldmine.com 12/4/2001 6:32 pm

3 (3 ounce) bars good quality white chocolate
12 ounces cream cheese softened
3/4 cup unsalted butter softened
1 1/2 tablespoons lemon juice

Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every 15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to cool.

Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Re-beat at room temperature to insure smoothness before frosting.

Makes 4 3/4 cups.

Store 2 weeks refrigerated or 2 months frozen.