White Chocolate Cream Cheese Buttercream

By norsegal8

This ivory buttercream is mellow and creamy. It's luscious, tangy flavor is a perfect compliment for yellow cake, carrot cake and especially cheesecake. It makes a spectacular presentation because it pipes beautifully and is the identical color of cheesecake. White chocolate adds firmness of texture, sweetness and undefinable flavor.

Ingredients

• 9 ounces white chocolate (preferably Tobler Narcisse)
• 12 ounces cream cheese
• 3/4 cup unsalted butter, at room temperature
• 1 1/2 tablespoons lemon juice

Preparation

Step 1

Break the chocolate into squares and 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 the double boiler from the heat and stir until the chocolate begins to melt. REturn to the heat if the water cools, but be careful that it does not get too hot. Stir for 10 minutes, or until smooth. (The chocolate may be melted in the microwave oven if stirred every 15 seconds.) Remove before fully melted and stir, using residual heat to complete the melting. Allow to cool.
In a mixing bowl, beat the cream cheese with a flat beater until it is smooth and creamy. Gradually beat in the cooled chocolate until smoothly incorporated. Beat in the butter and the lemon juice. Rebeat at room temperature to ensure smoothness before frosting.*

*Do not rebeat chilled buttercream until it has reached room temperature, or it may curdle.