Flaherty Wines

I was looking for a creamy white chocolate frosting that really tasted of white chocolate, rather than being dominated by the butter. I generally prefer a cream cheese frosting, so I started there and experimented with how to work with the chocolate. I had much better results using a higher quality white chocolate instead of the run-of-the mill brand. We don’t have much selection here (although we get some very good dark chocolate). Even within those limitations, the better quality made a huge difference in the texture and taste.

This recipe makes about four cups of frosting, which is enough to generously frost a two-layer cake. I made a simple square cake, so I had some left over. After about a week in the refrigerator, the texture was still very smooth when I brought the frosting to room temperature for some cupcakes.

White chocolate frosting

1 package (8 oz.) cream cheese
250 g. (2 sticks) butter, divided
about 400 g. powdered sugar
1 teaspoon vanilla
300 g. (3 bars) white chocolate

Have the cream cheese, butter, and white chocolate at room temperature.

In the top of a double boiler, melt the white chocolate with half the butter. Set aside.

Beat the cream cheese with the remaining butter until very smooth. Gradually add two to three cups of powdered sugar, tasting for sweetness as you go. Beat until very smooth, stopping to scrape the bowl of the mixer to ensure an even mixture. Add in the melted white chocolate and beat again until very well incorporated. Add the vanilla. Taste for sweetness and add more powdered sugar if desired. (I used a total of 370 grams, or just over 3/4 pound.)

The frosting will be very soft, so you will need to refrigerate it for about 15 minutes until it is firm enough to use. If it becomes too firm (or if you make it in advance), let it rewarm to room temperature before spreading.

Makes about 4 cups.