Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2007 Sarah Phillips CraftyBaking.com
sugarpie, Premium Member Says: "The frosting was just as easy to make and this is the best white chocolate frosting I have ever tasted. It will be my top most pick if I ever need one. Not too sweet, slightly tangy, light and velvety smooth. I used the Ghirardelli Brand white baking bar for the frosting."
White chocolate typically lists cocoa butter as the first ingredient; the higher the ratio of cocoa butter in the product, the finer the confection. If cocoa butter is not listed as an ingredient, the product is a white compound or confectioner's coating. The term "white chocolate" is a misnomer, however, as chocolate refers to the brown chocolate liqueur found when processing the cocoa beans. White chocolate should be handled carefully - it should not be over heated. In this recipe, the cream should be just barely warm enough to gently melt the chocolate. If the chocolate gets too hot, it may "seize" and clump up or refuse to melt or melt too fast, causing the cocoa butter to separate out.
1 cup (8 ounces) heavy whipping cream
1 pound (16 ounces) white chocolate, chopped or chocolate chips; use an excellent quality
4, 8 ounce (32 ounces total) packages cream cheese, softened; I prefer Philadelphia Brand
3 teaspoons lemon zest
2 teaspoons vanilla
KELLY SAYS: I used lemon zest from the Meyer Lemons which grow in my backyard. The peels have an orange cast to them.
1. Place the cream in a large microwave-proof bowl. Gently heat in the microwave until 50% power, for 30 seconds at a time. Stir between each session.
You do not want the cream to be boiling hot.
2. Add white chocolate to cream and stir until melted. Cool to room temperature.
3. With the electric mixer fitted with a whisk attachment, beat cream cheese and lemon zest together.
4. Add white chocolate and cream mixture; whip until smooth.
SARAH SAYS: Do NOT overbeat. If the frosting is too thick, add in drops of milk or cream to correct. If too thin, add in more cold cream cheese.
If frosting is too soft, try to refrigerate until it has stiffened.
Cream cheese frosting is perishable and must remain refrigerated. The frosting will keep for a few days in an airtight container.