This white chocolate cream cheese frosting from Tate’s Bake Shop is ideal for cakes, cupcakes, or just spooning directly from the bowl. We won’t tell.
White Chocolate Cream Cheese Frosting
- Quick Glance
- 10 M
- 15 M
- Serves 12 | Makes enough to frost 12 cupcakes
Place the white chocolate in a heatproof bowl. Bring a skillet filled halfway with water to a simmer over medium heat. Turn off the heat, place the bowl in the hot water, and let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump.
Remove the bowl from the water and let cool until tepid.
In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat the cream cheese and butter on high speed until completely smooth and creamy, about 1 minute. (If you find little lumps in your frosting, continue to beat until the lumps dissipate.)
Gradually beat in the confectioners’ sugar, mixing well after each addition and scraping down the sides of the bowl as needed.
Beat in the tepid chocolate and then the vanilla just until combined.
This frosting, which I loved, was tangy from the cream cheese and had the gentle insistence of white chocolate. The frosting was a bit tricky to make. The butter and cream cheese must be completely at room temperature or you’ll end up with little lumps, as I did, so I had to beat it longer, making the frosting lighter and thinner. What I did to compensate was refrigerate the frosting, as the author suggests. The chilled frosting worked really well, as I could simply scoop it up, plop it on the cupcake, and smooth it.
Recipe Testers' Reviews
I cut the original recipe in half and still generously frosted a dozen cupcakes. The flavors of this icing meld beautifully after a short rest. I found it to be the perfect complement to the white chocolate cupcakes. I think this icing would be wonderful on a dark chocolate layer cake. A full size recipe would generously frost a layer cake.