Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. 8 tablespoons (113g) unsalted butter, room temperature, 1 tablespoon + 2 teaspoons (32g) créme fraîche or sour cream. Add sugar gradually, beating until light and fluffy after each addition. Add sugar and mix until frosting is light and fluffy If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer. Facebook Instagram Pinterest Twitter YouTube LinkedIn. In your mixer, Cream together butter and cream cheese. Beat constantly while adding the chocolate to prevent lumping. Return to the heat if the water cools, but be careful it does not get too hot. Place the chocolate in a heatproof bowl and melt in the microwave in 15-second bursts, stirring in between, until the chocolate is 85% melted. White chocolate adds firmness, texture, sweetness, and an undefinable flavor, Total Carbohydrate Remove before fully melted and stir, using the residual heat to complete the melting.) Copyright © Gradually beat in the cooled chocolate until smoothly incorporated. Rose Levy Beranbaum makes this creamy, luscious frosting for Carrot Cake. Gradually add powdered sugar, beating at low speed until blended. Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. For a perfectly smooth frosting, measure the powdered sugar, then sift it with a hand sifter or mesh strainer before adding it to the cream cheese mixture. Thirty minutes before making the frosting, place the cream cheese and butter on the counter. Beat at medium speed until mixture reaches desired spreading consistency. The buttercream becomes spongy on standing. Store, covered, in the refrigerator for up to 1 week; freeze for longer storage. Break the white chocolate into small pieces. Recipe makes enough to frost tops and sides of 2 (8- or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8- or 9-inch) cake layers or 24 cupcakes. Stir without further heating until the chocolate is completely fluid. King Arthur Baking Company, Inc. All rights reserved. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. * Percent Daily Values are based on a 2,000 calorie diet. each) cream cheese, 1 cup unsalted butter, 2 tablespoons lemon juice. The water must not touch the bottom of the bowl. Scrape down the sides of the bowl. White Chocolate-Cream Cheese Frosting Recipe. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and … Use to frost carrot cake or cupcakes. This can be corrected by setting the bowl in ice water and whisking the mixture. … Add vanilla. Rebeat to restore smoothy creamy texture. Cut the butter into four pieces and coarsely chop the white chocolate. Add the vanilla and pulse until it disappears. King Arthur Unbleached All-Purpose Flour - 3 lb. Baking Parchment Paper - Set of 100 Half-Sheets. Place the chocolate in a heatproof bowl and melt in the microwave in 15-second bursts, stirring in … (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Use to frost your favorite cake or cupcake recipe. vanilla and mix until incorporated. Add melted chocolate and vanilla; mix well. Ingredients. 2 packages (8 oz. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen. 2.9 g Buttercream may separate slightly if room temperature is very warm. Step Two: Beat Cream Cheese and Butter Allow the chocolate to cool to room temperature, stirring occasionally.