See Also: Cakes · Cooking Club
Buttercream Frosting
From Dorothy McNett's recipes at www.dorothymcnett.com.
8 ounces best quality white chocolate (1 1/2 cups)
12 ounces cream cheese
3/4 cup unsalted butter, softened (room temperature)
1 1/2 tablespoons freshly squeezed lemon or lime juice, or orange juice, or sherry or wine etc.
Place the white chocolate in a glass bowl or measuring cup and heat in microwave for 30 seconds. Stir. Add another 30 seconds, stir, and repeat until the chocolate has melted. Do not overheat, but do make sure all of the particles are melted. Set aside. In a batter bowl soften the cream cheese on half-power for 1 minute in microwave. Set aside. If necessary heat the butter on half power for 30-40 seconds, to soften it. Using an electric mixer, whip the softened cream cheese for 2 minutes. Make sure it is completely fluffed, with no particles of cream cheese remaining. Slowly beat in the melted chocolate and then gradually beat in the butter in chunks, and then the juice. Beat until light and fluffy. Spread on cake, and also makes a great piping mixture for roses, borders, and etc. And great to use for a filling for French macarons.
Recipe created 1995-09-26.
