White Chocolate Cream Cheese Frosting

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Break the chocolate into individual squares and place in a bowl set over a pot of hot water 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.

Allow the chocolate to cool to room temperature , stirring occasionally.

In a mixing bowl beat the cream cheese 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 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 lumpin.

white chocolate baking bar, cream cheese, unsalted butter, lemon juice