White Chocolate-Cream Cheese Frosting Recipe

What You Need

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup (1/2 stick) butter or margarine, softened

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly

1

tsp. vanilla

2

cups powdered sugar

Make It

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.

ADD sugar gradually, beating until light and fluffy after each addition.

USE to frost your favorite cake or cupcake recipe.

Kraft Kitchens Tips

Note

Recipe makes enough to frost tops and sides of 2 (8- or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8- or 9-inch) cake layers or 24 cupcakes.

Special Extra

For a perfectly smooth frosting, measure the powdered sugar, then sift it with a hand sifter or mesh strainer before adding it to the cream cheese mixture.

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whymelani

posted:12/24/2012

Recipe needed a few adjustments. As is not enough powdered sugar. Needed 4 cups. As is not enough butter. Needed 1 stick. This was the only way to make the frosting stiff enough. After adding the melted white chocolate the cream cheese and butter soften too much. Overall I would make this again; MY WAY.

kuppe

posted:10/21/2010

I HAVE USED THE WHITE CHOCOLATE IN MY CREAM CHEESE FOR A FEW YRS I MOSTLY DO IT WITH THE RED VELET CAKES. LOVE IT A GREAT TASTE LOVE ANYTHING CREAM CHEESE

a cook

posted:12/23/2009

I used this for the first time with the White -Chocolate Raspberry Cake but have used it again with cupcakes. Absolutely decadent.

a cook

posted:5/12/2009

This is our new favorite icing! Delicious!!

a cook

posted:7/7/2007

My husband loves this frosting. I only use 1 cup of powdered sugar and refrigerate it before using it.

MaryLizBret

posted:5/14/2007

Frosting tasted great but was difficult to work with. It was very thin. I would probably use lots of extra powdered sugar next time.