White Chocolate Cream Cheese Buttercream Frosting Recipes

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 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.

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.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.