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Recipe: Cream Cheese Cupcake Frosting by Eileen Talanian

November 26, 2008
Cupcake for illustration purposes
Recipe by Eileen Talanian


Cream Cheese Frosting

Makes about 2 cups.

When you want a soft, creamy frosting that isn’t too sweet, this is a great recipe to use. The white chocolate gives it body, and the superfine sugar dissolves readily. The frosting stays soft and creamy and doesn’t harden at room temperature.

If you decide to refrigerate a cake or cupcakes decorated with this, let it set out for 30 minutes before serving it so the frosting will again become soft. Be sure to use white chocolate that is made with cocoa butter and not hydrogenated fat.

3 ounces excellent quality white chocolate, chopped into little bits
4 ounces cream cheese, at room temperature
8 ounces unsalted butter, at room temperature
2 tablespoons lemon juice or 1 teaspoon pure vanilla extract
2-3 tablespoons superfine sugar
pinch salt

Boil a quart of water. Place the white chocolate in a heat-resistant small bowl, and place the small bowl into the larger one.

Add enough of the boiling water to come up about 3/4 of the way on the sides of the small bowl.

Make sure that no water, not even one drop, gets into the chocolate during the melting process. Leave the bowl in the hot water, stirring gently with a small whisk or fork, until most of the chocolate is melted, about five minutes.

Check every few minutes, stirring each time until all of the chocolate has melted and the mixture is smooth. The smaller the chocolate pieces are, the quicker this will happen.

While the chocolate is melting, beat the cream cheese and butter at medium high speed until fluffy, about 3 minutes. Add the lemon juice and salt and beat on medium speed for 30 seconds to combine evenly.

When the chocolate his ready, add it to the cream cheese mixture, beating on medium speed for a minute or so, until the frosting is evenly mixed.

You can make this frosting up to 3 days ahead, stored in an airtight container in the fridge.

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