White Chocolate Cream Cheese Buttercream Frosting Recipes

Steps:

• Melt Candy Melts according to the directions given on the bag. Let them cool, but do not let it harden.
• While the Candy Melts are cooling, cream the Cream Cheese in a stand up mixer or with a hand held mixer, till its smooth.
• Add in the melted Candy Melts, slowly.
• Once the Candy Melts and cream cheese are combined, add the butter by tablespoons to the mixture and the lemon juice.
• Combine until smooth and creamy.
• The mixture should not be runny, more of a medium consistancy, if its slightly runny, refridgerate for a while to let it firm up.

Steps:

• Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
• Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
• Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
• Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

Steps:

• Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
• The water must not touch the bottom of the bowl.
• Remove the pot from the heat and stir until the chocolate begins to melt.
• Return to the heat if the water cools, but be careful it does not get too hot.
• Stir until smooth.
• (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
• In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
• Gradually beat in the cooled chocolate until smoothly incorporated.
• Beat in the butter and lemon juice.
• Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
• Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
• Allow to come to room temperature before rebeating.
• Pointers for success: Do not overheat the chocolate and stir constantly while melting.
• Be sure no moisture gets into the melted chocolate.
• Beat constantly while adding the chocolate to prevent lumping.
• If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
• Buttercream may separate slightly if room temperature is very warm.
• This can be corrected by setting the bowl in ice water and whisking the mixture.
• The buttercream becomes spongy on standing.
• Rebeat to restore smoothy creamy texture.
• Use ice to chill your hand during piping to maintain firm texture of the buttercream.

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
• Add sugar gradually, beating until light and fluffy after each addition.
• Use to frost your favorite cake or cupcake recipe.

Steps:

• Combine 2 cups sugar, 3/4 cup water and 1/4 cup corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234 to 240 degrees F(soft ball stage).
• Meanwhile, using a heavy-duty electric mixer, beat 6 egg whites with 3/4 cup sugar in large bowl until soft peaks form. Beat in hot syrup in slow steady stream. Beat on medium speed until egg white mixture cools to room temperature, about 20 minutes.
• Cream 2 cups plus 2 tablespoons (4 1/2 sticks) butter in medium bowl until light and fluffy. Gradually beat into egg white mixture (mixture may appear curdled). Continue beating until smooth, light and fluffy.
• Place 2/3 pound chocolate in top of double broiler over barely simmering water. Turn off heat and stir until chocolate melts. Cool slightly. Using low speed, gradually beat chocolate into buttercream. Mix in 1 1/2 teasps vanilla. Transfer to large bowl.
• Repeat process 2 more times with remaining ingredients. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before beating slightly to restore mixture.).
• Makes enough to frost and decorate a 6", 9" and 12", three tier wedding cake.

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
• Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
• Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

Steps:

• In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
• Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
• Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.