A few Sundays ago, I went on a happy home maker kick. I made lots of things including chocolate cupcakes with white chocolate frosting. The chocolate cupcakes are good but they won’t become my go to recipe. The frosting is a different matter. I never tasted white chocolate frosting before this but I love frosting that involves cream cheese.
I threw the butter and cream cheese into my stand mixer and beat them while I melted the chocolate in the microwave. I should use a double boiler but I find I don’t burn the chocolate if I use defrost on the microwave for a minute or 2 and there is one bowl for vs 2 pots to clean up. I poured the melted chocolate (which was warm but not hot) into the mixer while it was mixing. I then stirred the frosting to make sure everything was incorporated and homogenous.
My only complaint about my Kitchen Aide Stand Mixer, which I love, is that sometimes the bottom is not mixed well.
I badly frosted the cupcakes. I remember being able to frost cupcakes and cookies growing up…Maybe my standards were lower.
Amazing White Chocolate Icing
adapted from Macrina Bakery & Café Cookbook (I accidentally used ½ the amount of cream cheese but it worked out so I posted that version)
For 18 cupcakes
12 oz white chocolate chips
8 oz of softened butter
2 tbsp lemon juice
8 oz softened cream cheese
Melt chocolate and let it come to room temperature. Beat butter for 5 minutes. Add cream cheese and beat for another 5 minutes. Make sure the cream cheese is incorporated into the butter and add the lemon juice. Continue to mix and add melted chocolate. Make sure the frosting is well mixed.