White Chocolate Cream Cheese Frosting Recipe
🕒 Cook Time: 20 minutes
🕒 Prep Time: 5 minutes
🕒 Total Time: 25 minutes
Description:
Indulge in the creamy delight of this White Chocolate Cream Cheese Frosting, a recipe sourced from the culinary masterpiece “The Cake Bible” by Rose Levy Beranbaum. This ivory-colored buttercream offers a mellow and velvety texture, serving as a perfect complement to cheesecakes or any dessert of your choice. Its unique presentation, mirroring the color of cheesecake, makes it a spectacular addition to your culinary creations. The addition of white chocolate not only enhances the firmness and sweetness but also contributes to an indescribable flavor profile that elevates your desserts to new heights.
Recipe Details:
- Recipe Category: Dessert
- Keywords: < 30 Mins, For Large Groups, Stove Top, Easy
- Servings: 150
- Yield: 13 cups (enough to frost a three-tier cake)
Ingredients:
- 24 squares of white chocolate baking bar
- 4 packages of cream cheese
- 2 cups of unsalted butter
- 1/4 cup of lemon juice
Nutritional Information (per serving):
- Calories: 67.4
- Fat Content: 6g
- Saturated Fat Content: 3.8g
- Cholesterol Content: 13.8mg
- Sodium Content: 22.3mg
- Carbohydrate Content: 2.9g
- Sugar Content: 2.7g
- Protein Content: 0.8g
Recipe Instructions:
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Melt the Chocolate: Break the white chocolate into individual squares and place them in a heatproof bowl set over a pot of hot water on low heat (ensure the water doesn’t exceed 160°F). Be cautious not to let the water touch the bottom of the bowl. Stir occasionally until the chocolate begins to melt. If the water cools, remove the pot from the heat, but be mindful not to overheat the chocolate. Stir continuously until smooth. Alternatively, melt the chocolate in the microwave on high power, stirring every 15 seconds until partially melted, then use residual heat to complete melting. Allow the melted chocolate to cool to room temperature, stirring occasionally.
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Prepare the Frosting Base: In a mixing bowl, beat the cream cheese (preferably using a flat beater attachment) until smooth and creamy.
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Incorporate White Chocolate: Gradually beat in the cooled melted chocolate until smoothly incorporated with the cream cheese.
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Add Butter and Lemon Juice: Beat in the unsalted butter and lemon juice until well combined with the chocolate-cream cheese mixture.
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Final Touches: Use the frosting immediately, or for optimal smoothness, re-beat it at room temperature before frosting your desserts.
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Storage Instructions: The frosting can be stored at room temperature for up to one day, refrigerated for up to two weeks, or frozen for up to two months. Before reusing, allow it to come to room temperature and re-beat to restore its creamy texture.
Pointers for Success:
- Careful Melting: Avoid overheating the chocolate and ensure constant stirring to prevent lumping.
- Moisture Control: Be vigilant to keep moisture away from the melted chocolate.
- Smooth Incorporation: Beat the mixture constantly while adding chocolate to prevent lumping. If lumps form, pass the buttercream through a fine strainer for a smooth texture.
- Temperature Control: If the buttercream separates due to warm room temperature, place the bowl in ice water and whisk until smooth.
- Consistency Maintenance: The buttercream may become spongy upon standing; re-beat it to restore its smooth and creamy texture.
- Chilling Technique: Use ice to chill your hand while piping to maintain the firm texture of the buttercream.
Enjoy the creamy goodness of this White Chocolate Cream Cheese Frosting, elevating your desserts to a whole new level of indulgence!
