White Chocolate Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Condiments

  • 1 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 1/2 cups Confectioners' sugar
  • 2 tsp Nielsen-massey vanilla extract, pure such as
  • 1 1/3 cups White chocolate chips, fine quality all-natural

• Dairy

  • 1/2 cup Butter, salted
  • 1/2 cup Butter, unsalted
  • 1 Philadelphia (8-ounce/226 grams package cream cheese, such as

Found on wickedgoodkitchen.com

Description

Ingredients

• ½ cup (1 stick/113 grams) salted butter, at room temperature
• ½ cup (1 stick/113 grams) unsalted butter, at room temperature
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, at room temperature
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• 1 teaspoon (5 ml) freshly squeezed lemon juice
• 1 1/3 cups (8 ounces/226 grams) fine-quality all-natural white chocolate chips, such as Guittard® Choc-Au-Lait™ Vanilla Milk Chips
• 2½ cups (300 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and lemon juice and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Cover work bowl and set aside while melting the white chocolate chips.
• To Melt the White Chocolate Chips: Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium heat. Place white chocolate chips into medium sized metal bowl (or heatproof glass bowl) or top pan (insert) of a double boiler set. Place over hot water (but, not hotter than 160ºF) over medium-low heat and melt, stirring constantly.
• Do not allow water to touch the bottom of the metal bowl, glass bowl or top pan (insert) of the double boiler as this could scorch the chocolate. Do not allow the chocolate to get too hot and be sure no moisture gets into the melted chocolate or it could seize up (become grainy, very thick and unworkable). Carefully remove the bowl or top pan (insert) of the double boiler from the heat; stir until the chocolate is completely melted and smooth. Cool slightly, stirring often, to ensure a smooth consistency.
• Add melted white chocolate to creamed butter and cream cheese mixture; beat until fully incorporated and smooth. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined, smooth and fluffy while scraping down sides of bowl as necessary, about 2 minutes.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.