Cake Recipes
White Chocolate Cream Cheese Butter Cream
Yield: 4 3/4 cups
Ingredients
- 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
Instructions
- 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.
Notes
Store for 2 weeks refrigerated or 2 months frozen.
Attribution
Posted by Marla at Recipe Goldmine 12/4/2001 6:32 pm.