Frosting - Cream Cheese - White Choc - Buttercream

By mariannefeldman

The Cake Bible , Rose Levy Beranbaum, p237 for 4 1/2 cups or 1 pound 10 oz or 765 grams - enough to fill & frost (2) 9" x1 1/2" layers or (3) 9"x 1" layers according to book
p 525 for 13 cup recipe

Store: 1 day room temp, 2 weeks refrigerated or 2 months frozen

Tastes tangy & a little tart - try adding supefine sugar or confect sugar (for thicker texture) to cream cheese & mixing well-start w/1/8 cup to try-

Do not overbeat the white chocolate & be sure to stir constantly while melting.
Be sure no moisture gets into the melted chocolate
Beat constantly while adding the cooled chocolate to prevent lumping.
If lumping should occur, it an be remedied by pressing the buttercream through a fine strainer.
The buttercream may separate slightly if room temp is very warm. This can be corrected by setting the bowl in ice water & whisking the mixture.
Use ice to chill your hand during piping to maintain firm texture.

Note: When using this frosting for wedding in summer decrease butter to 2 ounces -it will hold up well-p236

Ingredients

• at room temp:
• white chocolate (pref Green & Black) 9 oz or 255 grams
• cream cheese (must be softened) 12 oz or 340 grams
• unsalted butter (must be softened) 3/4 cup or 6 oz or 170 grams
• lemon juice, freshly squeezed- 1 1/2 tbs or 23v grams
• .
• Try adding superfine sugar or confect sugar (for thicker texture) to cream cheese & mixing well for sweeter version - start w/1/8 cup to try
• .
• Note: When using this frosting for wedding in summer decrease butter to 2 ounces -it will hold up well-p236

Preparation

Step 1

Break the chocolate into squares & place in the top of a double boiler set over very hot water (no hotter than 160 F) on low heat. The water must not touch the bottom of the double boiler insert.
.
Remove double boiler from heat & stir til choc begins to melt. Stir 10 mins or til smooth. (return to heat if nec)
The choc may be melted in microwave if stirred every 15 seconds. Remove before fully melted & stir, usung residual heat to complete the melting.
Allow to cool.
.
In a mixing bowl beat the cream cheese (with a flat beater) til smooth & creamy.
Gradually beat in the cooled chocolate til smoothly incorporated.
Beat in the butter & lemon juice.

Rebeat at room temp to ensure smoothness before frosting. Do not rebeat chilled buttercream until it has reached room temp or it may curdle.