This recipe has butter, cream cheese and white chocolate, and is adapted from the classic book, "The Cake Bible," by Rose Levy Beranbaum. The original recipe contains no sugar, so add powdered sugar if you like it a little sweeter. Use quality white chocolate for best results. This recipe compliments carrot and spice cakes well.

White Chocolate Cream Cheese Buttercream

Ingredients

• 9 oz. white chocolate, melted, cooled to room temperature
• 12 oz. cream cheese, softened
• 6 oz. unsalted butter, softened
• 1 1/2 T fresh squeezed lemon juice, or to taste

Procedure

Beat cream cheese in mixing bowl until smooth. Gradually beat in the melted and cooled chocolate until incorporated. Add in the butter and lemon juice last, beating well until smooth.

Notes

Recipe adapted from: Beranbaum, Rose Levy. The Cake Bible. New York: William, 1988.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on February 3, 2006. It was updated on September 30, 2020.