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Frosting: White Chocolate-Cream Cheese Buttercream

Source of Recipe


From "The Cake Bible" by Rose Levy Beranbaum






List of Ingredients



• 9 ounces white chocolate
  
• 12 ounces cream cheese, softened
  
• 2 Tbsp powdered sugar
  
• 1/8 tsp salt
  
• 3/4 cup unsalted butter, softened
  
• 1-1/2 Tbsp freshly squeezed lemon juice
  






Instructions



1. Coarsely chop the chocolate and place in the top of a double boiler set over very hot water on low heat. The water must not touch the bottom of the double boiler insert.
   
   
2. When about half of the chocolate has melted, remove pan from heat and stir until completely melted. Let cool.
   
   
3. In a mixing bowl, or with a food processor, beat the cream cheese with the powdered sugar and salt until smooth and creamy. Gradually beat in cooled chocolate until smoothly incorporated. Then beat in butter and lemon juice. (If making ahead, cover and refrigerate. Beat the frosting again at room temperature before using.)
   
   Makes 4-3/4 cups.
   
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   NOTE: This will make enough buttercream to fill and frost two round 9-inch x 1-1/2-inch cake layers.