White chocolate frosting

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I use these E. Guittard white chocolate wafers for this recipe

From Macrina Bakery & Cafe Cookbook
Makes enough frosting for 1 9″ layer cake with leftovers you can use for another cake or cupcakes.

12 oz. white chocolate, coarsely chopped
8 oz (2 sticks) unsalted butter, at room temperature
1 lb cream cheese, at room temperature
2 tablespoons freshly squeezed lemon juice, at room temperature

  • Place chocolate in a medium, stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water and be sure the water is just simmering; if it’s too hot, the chocolate could scorch. Stir the chocolate with a rubber spatula until all of the pieces have melted and it’s smooth. Take off the heat and let cool to room temperature.
  • As noted in the ingredient list, everything should be at room temperature before you begin combining the ingredients, including the melted chocolate.
  • Put butter in the bowl of a stand mixer and using the paddle attachment, beat butter until it’s smooth, 3-5 minutes.  Add cream cheese and beat for another 3-5 minutes, until mix is light and fluffy and there are no lumps.  Add lemon juice and mix until blended, then add the melted chocolate and mix until the frosting has a smooth and light texture, about 2 minutes.  If the frosting is too soft, the recipe recommends putting in the fridge until it firms up, but I’ve never had this problem with it. It’s usually ready to frost with right away.
  • You can store this frosting in the refrigerator for up to 1 week, but you will need to bring it up to room temp before using and whip it again for about 3 minutes.

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