White Chocolate Cream Cheese Buttercream Recipes

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM

White Chocolate Cream Cheese Buttercream image

This is an ivory colored buttercream with a slight tang. I like to fill carrot cakes with it, but it's good enough for any yellow cake as well. From Rose Levy's "The Cake Bible". One batch should be enough to fill one 9-inch cake.

Provided by Steve_G

Categories Dessert

Time 20m

Yield 4 3/4 cups, 16 serving(s)

Number Of Ingredients 5

Ingredients

9 ounces white chocolate, melted and cooled
12 ounces cream cheese, softened
3/4 cup unsalted butter, softened (170 gms)
1 -2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice (optional)

Steps:

Coarsely chop the chocolate and melt in a double boiler over 160°F water.
Don't allow the water to touch the bottom of the bowl.
Stir the chocolate until smooth, 10 minutes or so.
•OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
Allow chocolate to cool.
In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
Beat in the butter, vanilla and optional lemon juice.

Nutrition Facts : Calories 237.2, Fat 21.2, SaturatedFat 13.2, Cholesterol 48.5, Sodium 78.5, Carbohydrate 10.1, Sugar 9.5, Protein 2.6

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

White Chocolate Cream Cheese Buttercream Frosting image

Tips: Use unsalted sweet butter. Unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. Also, adding 1-2 tablespoons of Meringue Powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather.

Provided by gailanng

Categories Dessert

Time 20m

Yield 6 cups

Number Of Ingredients 6

Ingredients

12 ounces white chocolate, chopped
12 ounces cream cheese, softened
8 ounces unsalted butter, softened
1 1/2 teaspoons vanilla
2 tablespoons lemon juice, freshly squeezed and strained
4 cups confectioners' sugar, sifted

Steps:

Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

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