This is a great shelf stable cream cheese frosting that you won’t have to worry about refrigerating. Cream cheese frosting is so good on many types of cakes like red velvet and chocolate.
In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy. Gradually add sifted powdered sugar one cup at a time, beating well on medium speed. Scrape sides of the bowl often. Beat in vanilla on medium until light and fluffy.
In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles.
This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.
You can watch my YouTube video on how to make this icing here:
I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!
Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!
In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles.
This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.
Recipe Notes
I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!
Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!
