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See Also: Cakes
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
9 ounces best quality white chocolate
Place the white chocolate in a batter bowl and microwave on high for 30 seconds. Stir. Microwave 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. On a plate, microwave the cream cheese on half-power for 1 minute to soften. Set aside. On another plate, microwave the butter on half power for 30-40 seconds, to soften it. In 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.
Recipe created 1995-09-26.