Silky White Chocolate Cream Cheese Buttercream
This Silky White Chocolate Cream Cheese Buttercream is an exquisite frosting choice that elevates any dessert. Inspired by a classic recipe from 'The Cake Bible' by Rose Levy Beranbaum, this luxurious buttercream features a harmonious blend of smooth, melted white chocolate and creamy, softened cream cheese. Perfectly colored to complement a cheesecake, this frosting creates an impressive visual presentation when piped onto cakes or cupcakes. The addition of fresh lemon juice adds a subtle brightness that balances the sweetness, while the buttery texture ensures it spreads and pipes easily. Its remarkable stability makes it an ideal choice for multi-tiered cakes or any event that requires a touch of elegance. Indulge your guests with this unforgettable frosting that combines flavors and aesthetics in one delightful package.
N/A
Servings
44
Calories
4
Ingredients
Ingredients
White chocolate baking bar
24 (broken into squares (preferably Tobler Narcisse))
Cream cheese
32 (4 (8 ounce) packages, softened)
Unsalted butter
2 (cups, softened)
Freshly squeezed lemon juice
0.25 (cup)
Instructions
1
Begin by breaking the white chocolate into individual squares and placing them in a bowl. set this bowl over a pot filled with hot water, ensuring that the water does not exceed 160°F (70°C). The bottom of the bowl should not touch the water.
2
Remove the pot from the heat and gently stir the chocolate until it starts to melt. If the water cools down, return the pot to low heat, being careful to avoid overheating the chocolate. Stir continuously until smooth.
3
Alternatively, you can melt the chocolate in a microwave-safe bowl by microwaving on high for about 15 seconds at a time, stirring in between, and removing it before fully melted. Allow the residual heat to finish the melting process. Once melted, let the chocolate cool to room temperature, stirring occasionally.
4
In a mixing bowl, use a flat beater to beat the softened cream cheese until it becomes smooth and creamy.
5
Gradually add the cooled white chocolate to the cream cheese, mixing until fully incorporated and smooth.
6
Next, add the softened unsalted butter and freshly squeezed lemon juice, continuing to mix until everything is evenly combined.
7
To achieve the best consistency, use the frosting immediately, or if it has been sitting, rebeat it at room temperature prior to frosting to restore its creamy texture.
8
This buttercream can be stored at room temperature for 1 day, in the refrigerator for up to 2 weeks, or frozen for up to 2 months. Before using any stored frosting, allow it to come to room temperature and rebeat for a smooth texture.
9
Tips for success: Avoid overheating the chocolate and ensure it remains free of moisture. While adding chocolate to the mixture, beat continuously to prevent lumps. If lumps do develop, press the buttercream through a fine strainer. In warm environments, if the buttercream begins to separate, place the bowl in ice water and whisk it back to smoothness.
10
When piping, chill your hands with ice to maintain the firmness and texture of the buttercream.
Nutrition Information
3.4g
Fat
3.1g
Carbs
0.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Silky White Chocolate Cream Cheese Buttercream recipe?
This recipe is inspired by a classic recipe found in 'The Cake Bible' by Rose Levy Beranbaum.
What type of white chocolate is recommended for this frosting?
A white chocolate baking bar is recommended, specifically Tobler Narcisse.
How should I melt the white chocolate using a double boiler method?
Break the chocolate into squares and place them in a bowl over a pot of hot water. Ensure the water does not exceed 160°F (70°C) and that the bottom of the bowl does not touch the water.
What is the maximum temperature the water should reach when melting the chocolate?
The water should not exceed 160°F (70°C) to prevent overheating the white chocolate.
Can I melt the white chocolate in a microwave?
Yes, use a microwave-safe bowl and heat on high for 15-second intervals, stirring between each, and remove before it is fully melted to let residual heat finish the process.
How should the cream cheese be prepared before mixing?
The cream cheese should be softened to room temperature and beaten with a flat beater until it is completely smooth and creamy.
At what temperature should the melted white chocolate be added to the cream cheese?
The melted white chocolate should be cooled to room temperature before being gradually added to the cream cheese.
What type of butter is used in this buttercream?
The recipe calls for softened unsalted butter.
Why is lemon juice included in this buttercream recipe?
Freshly squeezed lemon juice is added to provide a subtle brightness that balances the sweetness of the white chocolate.
How do I fix lumps if they develop in my buttercream?
If lumps develop, you can press the buttercream through a fine strainer to restore a smooth texture.
What should I do if the buttercream begins to separate in a warm environment?
If it starts to separate, place the mixing bowl in ice water and whisk the frosting until it returns to a smooth consistency.
How long can this buttercream stay at room temperature?
The buttercream can be stored at room temperature for up to 1 day.
How long will this frosting last in the refrigerator?
It can be stored in the refrigerator for up to 2 weeks.
Can I freeze Silky White Chocolate Cream Cheese Buttercream?
Yes, it can be frozen for up to 2 months. Allow it to return to room temperature and rebeat it before use.
Is this buttercream stable enough for tiered cakes?
Yes, its remarkable stability makes it an ideal choice for multi-tiered cakes or special events.
What is a helpful tip for piping this frosting?
Chill your hands with ice before piping to help maintain the firmness and texture of the buttercream.
Which mixer attachment is best for this recipe?
A flat beater is recommended for beating the cream cheese and incorporating ingredients.
How much cream cheese is required for this recipe?
The recipe requires four 8-ounce packages, totaling 32 ounces of cream cheese.
How much white chocolate is needed?
You will need 24 ounces (or units as specified) of white chocolate baking bar.
How much butter is used in the frosting?
The recipe uses 2 cups of softened unsalted butter.
How much lemon juice should be added?
Add 0.25 cup (1/4 cup) of freshly squeezed lemon juice.
Can this frosting be used for cupcakes?
Yes, it creates an impressive visual presentation when piped onto both cakes and cupcakes.
What should I do if the buttercream has been sitting out?
Rebeat the buttercream at room temperature prior to use to restore its creamy texture.
Why is it important to avoid moisture during the melting process?
White chocolate is sensitive; moisture can cause it to seize or become lumpy.
Is this frosting suitable for cheesecakes?
Yes, the flavor profile is perfectly designed to complement a cheesecake.
How do I ensure the chocolate doesn't have lumps when mixing?
Beat the mixture continuously while gradually adding the chocolate to the cream cheese.
What is the calorie count for a serving of this buttercream?
One serving contains approximately 44 calories.
How much fat is in one serving of this frosting?
Each serving contains approximately 3.4g of fat.
How much protein is in this recipe per serving?
There is approximately 0.3g of protein per serving.
What is the primary aesthetic goal of this frosting?
It is designed to provide a luxurious, silky appearance with remarkable stability for elegant presentations.