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White Chocolate Cream Cheese Buttercream
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. Compliments carrot and spice cakes well.

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

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.

 

 

 

 

 


 

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