White Chocolate Frosting
This frosting is perfect for cupcakes, cakes or cookies. It is easy to make and only requires a few ingredients.
This frosting is perfect for cupcakes, cakes or cookies. It is easy to make and only requires a few ingredients.
- Carbohydrate 101.2691175 g
- Cholesterol 46.9158333333333 mg
- Fat 23.1906433333333 g
- Fiber 0.155375000834465 g
- Protein 2.88547416666667 g
- Saturated Fat 13.9391763333333 g
- Serving Size 1 1 Serving (141g)
- Sodium 87.9098333333333 mg
- Sugar 101.113742499166 g
- Trans Fat 2.17696233333333 g
- Calories 611 calories
Step-by-step
- Melt the white chocolate in a medium bowl over a double boiler on the stove top. 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.
- If you decide to add the peppermint extract do so at this point, otherwise, skip to step 5.
- Add the confectioners' sugar and blend on low until the sugar is incorporated for a few more seconds then increase the mixer speed to medium and beat until the frosting is fluffy. Approximately 2 more minutes.
- Add up to 1/2 cup more confectioner's sugar if needed to make the frosting able to be piped.
Balancing high-sugar confections without a thermometer requires precise temperature control during the initial chocolate melting phase, which prevents the cocoa butter from seizing or scorching over direct heat. White chocolate relies heavily on cocoa butter rather than cocoa solids, making it notoriously sensitive to sudden thermal shifts during preparation. American-style frostings typically depend solely on butter and massive quantities of powdered sugar for structure, whereas incorporating cream cheese introduces moisture and tang that cuts through the sweetness of twelve ounces of chocolate. Coarsely chopping the chocolate before placing it over the double boiler ensures uniform melting without requiring excessive stirring that introduces unwanted air bubbles.
- Ensure both the unsalted butter and the eight-ounce cream cheese brick sit at room temperature, approximately 68°F to 72°F, before mixing to prevent curdling.
- Melt the white chocolate gently over simmering water, taking care that the bottom of the bowl never touches the water directly, then let it cool until it is lukewarm to the touch so it does not melt the dairy fats.
- Incorporate the confectioners' sugar gradually on low speed to prevent fine powder from coating your kitchen workspace, before increasing to medium speed for exactly two minutes to achieve an aerated texture.
- Adjust the consistency by adding up to a half-cup more sugar if the mixture feels too slack for structural piping work on cakes or cupcakes.
- Store leftover frosting in an airtight container in the refrigerator for up to five days, re-whipping it briefly at room temperature before application.
Cocoa butter provides structural firmness that standard milk chocolate variants lack due to higher milk solids. Utilizing high-quality baking bars rather than confectionary coating wafers guarantees genuine cocoa butter content that hardens properly on cooled baked goods.
