White Chocolate Cream Cheese Frosting

whitechocolatecreamcheesefrosting This white chocolate cream cheese frosting is insanely delicious. All the flavour of a traditional cream cheese frosting plus white chocolate. Perfect for cakes and cupcakes.

8 oz brick-style cream cheese, softened to room temperature
½ cup salted butter, softened to room temperature
1 cup (6 oz) white chocolate, chopped (200 g)
3 cups Monk Fruit Confectioner's Sweetener
½ tsp. pure vanilla extract

Thirty minutes before making the frosting, place the cream cheese and butter on the counter.

Melt the White Chocolate:
I prefer to melt my chocolate in a double boiler because it always yields the best results. You can also melt it in a microwave at half power for 45 seconds, stir and do another 30 seconds, still on half power. (Repeat another 30 seconds if needed.) When the chocolate is almost all melted, just keep stirring until no chunks remain. Set aside to cool.

Add softened butter and cream cheese to the bowl of your stand mixer and beat together until it is creamy and smooth.

When the white chocolate has cooled (it should no longer be warm but still melted), gradually add the white chocolate in with the butter and cream cheese while the mixer is running. Let the mixer run until everything is smooth and properly mixed.

Add the sweetener and vanilla extract and beat in until smooth and fluffy (about another two minutes).

Pipe onto cupcakes or spread onto cakes.

Makes 12 servings.

Cook's Notes:

Butter: You can also use unsalted butter, but in this case you may want to add ⅛ tsp. of salt to the recipe.
Cream cheese: We used Philadelphia Cream Cheese.
White chocolate: You can use any high-quality white chocolate or you can use a high quality premium brand of white chocolate chips.
White chocolate must be cooled before adding to the mix. If the white chocolate is too warm it will melt the butter and you’ll have a mess. So, the chocolate must be cool before it’s added. It should no longer be warm, but it must still be melted. Stir every now and again while it is cooling.
Heat the chocolate slowly. Be careful when melting the chocolate not to burn it. Rather err on the side of caution and bring it out too frequently rather than letting it go too long and burning.
Texture: If the texture of the frosting is too light and fluffy to work with easily (if it’s too soft, it can seem to have a sort of ‘marshmallow’ like texture) then put it in the fridge for 15 minutes to firm up before using.
Cakes: This frosting is enough to generously frost a two-layer 9" cake.
Cupcakes: This frosting is enough to very generously pipe frosting onto 12 cupcakes (as pictured). If you frost the cupcakes less generously then it would be enough to frost 24 cupcakes.
Storing: Keep leftover frosting stored in the fridge for up to 5 days.
Freezing: It’s also freezer friendly for up to 3 months if you’d like to freeze it. Thaw in the fridge and then whip it again before using.