White Chocolate Cream Cheese Buttercream

By RoketJSquerl

Ingredients

• 9 ounces (255 grams) white chocolate, such as Callebaut®, chopped
• 1 1/2 8-ounce packages (12 ounces or 339 grams) cream cheese, such as Philadelphia®, softened
• 1/2 cup (1 stick or 113 grams) unsalted butter, softened
• 1 1/2 tablespoons (23 grams) freshly squeezed lemon juice

Details

Servings 4
Adapted from wickedgoodkitchen.com

Preparation

Step 1

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 chopped white chocolate into medium sized metal bowl (or separate 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 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. Microwave Method: You may melt white chocolate in the microwave if special care is taken by stirring every 15 seconds. Before chocolate is completely melted, stir until smooth allowing the residual heat to finish the melting process. Allow to cool. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese until smooth and creamy. Gradually add cooled white chocolate and beat until well incorporated and smooth. Add butter and lemon juice; beat well until fully incorporated and fluffy. Before frosting cake layers, rebeat buttercream at room temperature to ensure smoothness.