|White Chocolate Cream Cheese Frosting |
Source: Judy’s Kitchen
Rating: 9.5 out of 10
2 oz. (1/2 stick) unsalted butter, melted
4 oz. (1 premium baking bar) Ghiradelli white chocolate
8 oz. cream cheese or Neufchatel cheese, softened
1 tsp. vanilla extract or vanilla powder
1 cup confectioner’s sugar.
In small pot, melt butter and chocolate over low heat. Stir to combine. Cover; refrigerate for at least 1/2 hour. In medium bowl, beat cream cheese and vanilla. Gradually add sugar and beat till well combined. Gradually add cooled chocolate mixture and beat till smooth and fluffy. Chill again before spreading or piping. (If you desire a thicker, firmer frosting, just add more sugar.) Yield: enough for 24 cupcakes.