White Chocolate Cream Cheese Buttercream Frosting

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Tips: use unsalted sweet butter. unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. also, adding 1-2 tablespoons of meringue powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separat­ing, especially in hot weather.

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Steps

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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.

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Remove from heat , set aside.

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Cool until lukewarm.

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Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.

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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.

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Add vanilla and lemon juice , mixing until incorporated.

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Add sugar and mix until frosting is light and fluffy (add extra confectioners sugar if frosting is too soft.

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Store 2 weeks refrigerated.

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Ingredients

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white chocolate, cream cheese, unsalted butter, vanilla, lemon juice', confectioners' sugar"]"