Best White Chocolate Cream Cheese Frosting Recipes

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
• In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
• In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
• Add carrots, walnuts & pineapple, mixing until well combined.
• Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
• On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
• FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
• Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
• Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
• Press chopped walnuts into the sides of the cake & ENJOY!

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

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.

WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
• The water must not touch the bottom of the bowl.
• Remove the pot from the heat and stir until the chocolate begins to melt.
• Return to the heat if the water cools, but be careful it does not get too hot.
• Stir until smooth.
• (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
• In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
• Gradually beat in the cooled chocolate until smoothly incorporated.
• Beat in the butter and lemon juice.
• Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
• Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
• Allow to come to room temperature before rebeating.
• Pointers for success: Do not overheat the chocolate and stir constantly while melting.
• Be sure no moisture gets into the melted chocolate.
• Beat constantly while adding the chocolate to prevent lumping.
• If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
• Buttercream may separate slightly if room temperature is very warm.
• This can be corrected by setting the bowl in ice water and whisking the mixture.
• The buttercream becomes spongy on standing.
• Rebeat to restore smoothy creamy texture.
• Use ice to chill your hand during piping to maintain firm texture of the buttercream.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Put some water in the bottom of a double boiler and make sure it won't touch the bottom of the upper part of the double boiler. Bring to a boil. Then break the white chocolate into the top of the double boiler and take it off the heat. Stir till melted. Put back on the heat IF the water has cooled too much, but be very careful because it can burn easily. It can take about ten minutes. Stir till smooth, then let cool. In mixing bowl beat the cream cheese till smooth and creamy. Gradually beat in the cooled white chocolate till smoothly incorporated. Beat in the butter and lemon juice or vanilla. Use immediately or if you refrigerate it, bring it room temperature and beat it again to prepare it to use for frosting a cake. Don't heat it! This can hold up well and be used to decorate providing it doesn't get to warm. Adjust quantities to cover wedding cake depending on how large.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

WHITE CHOCOLATE CREAM CHEESE FROSTING BY FREDA

Steps:

• 1. While Using "ROOM TEMP Bowls & Ingredients", Beat Cream Cheese until Fluffy. gradually Beat in the Chocolate, Butter, & Milk,until blended well.
• 2. Note: Make sure your Chocolate is completely cooled before adding to cream cheese.

WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Place the white chocolate in a small glass bowl in the microwave on high power for 1 minute.
• Remove bowl from the oven and stir until chocolate is melted and smooth; set aside to cool.
• Using an electric mixer on low speed, blend the cream cheese and butter for 30 seconds.
• Add the melted white chocolate and blend another 30 seconds on low speed.
• Add the mint extract and 2 cups of the powdered sugar; blend on low speed until the sugar is incorporated, 30 seconds more.
• Increase mixer speed to medium and beat until frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed, to make a good spreading consistency.
• Use as desired.

WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

Steps:

• 1. Melt chocolate in microwave for 1 minute on high power. 2. Cream butter and cream cheese with electric mixer 30 seconds. Add melted white chocolate and blend 30 seconds. 3. Add peppermint extract and 2 cups confectioners' sugar and blend 30 seconds. Increase mixer speed to medium, and beat until frosting is fluffy, about 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Melt Candy Melts according to the directions given on the bag. Let them cool, but do not let it harden.
• While the Candy Melts are cooling, cream the Cream Cheese in a stand up mixer or with a hand held mixer, till its smooth.
• Add in the melted Candy Melts, slowly.
• Once the Candy Melts and cream cheese are combined, add the butter by tablespoons to the mixture and the lemon juice.
• Combine until smooth and creamy.
• The mixture should not be runny, more of a medium consistancy, if its slightly runny, refridgerate for a while to let it firm up.

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
• Add sugar gradually, beating until light and fluffy after each addition.
• Use to frost your favorite cake or cupcake recipe.

WHITE CHOCOLATE PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
• Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
• Add the peppermint extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.
• Feel free to fold in up to ½ cup crushed peppermint candy for a crunchy and creamy frosting!
• Will frost 24 cupcakes generously. (see Cake Doctor's Red-less Velvet Cupcakes).