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Nutrition Facts
Serving Size 1 (49g) Recipe makes 16 servings
Calories 237
Calories from Fat 190		(80%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 13.2g	66%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 78mg		3%
Potassium 73mg		2%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 0.0g	0%
	Sugars 9.5g
Protein 2.6g		5%
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White Chocolate Cream Cheese Buttercream

Recipe #73474 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Steve_G
Oct 15, 2003

This is an ivory colored buttercream with a slight tang. I like to fill carrot cakes with it, but it's good enough for any yellow cake as well. From Rose Levy's "The Cake Bible". One batch should be enough to fill one 9-inch cake.

SERVES 16 , 4 3/4 cups (change servings and units)

Ingredients

9 ounces white chocolate, melted and cooled
12 ounces cream cheese, softened
3/4 cup unsalted butter, softened (170 gms)
1-2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice (optional)

Directions

1
Coarsely chop the chocolate and melt in a double boiler over 160°F water.
2
Don't allow the water to touch the bottom of the bowl.
3
Stir the chocolate until smooth, 10 minutes or so.
4
•OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
5
Allow chocolate to cool.
6
In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
7
Beat in the butter, vanilla and optional lemon juice.