This is truly a wonderful frosting. The chocolate gives it a depth of flavor without making the frosting too sweet. During summer, when the weather is hot and humid, I alter the proportions. I use the full 12 ounces of morsels, but decrease both the butter and cream cheese to eight ounces. This allows the chocolate to contribute more of its stabilizing factor to the finished product. You should use the proportions that work best for you.
| 12 | fluid oz. | White Chocolate MorselsI particularly like Nestle's for this recipe |
| 12 | fluid oz. | Cream CheeseSoftened to room temperature |
| 12 | fluid oz. | Unsalted ButterSoftened to room temperature |
| 1 | tbsp | Lemon JuiceFreshly squeezed, approximately one eighth of a regular sized lemon |
| 2 | tsp | Vanilla |
| 1 | Place the cream cheese in a large mixing bowl. Beat it well until it is fluffy. |
| 2 | Over a double boiler, melt the white morsels. You do have to be careful about this to prevent the chocolate from seizing, or stiffening. I've found it best to use as little water as possible in the bottom of the double boiler in order to discourage steam from being released and "finding its way" into the morsels. I just stir the morsels constantly, until they just begin to "disappear" into the melted mixture. Then I remove the mixture from the top of the double boiler and continue to mix until uniformly smooth. Continue to mix the chocolate, just to let it cool slightly. |
| 3 | By tablespoon, add the melted chocolate to the cream cheese and beat until incorporated after each addition. |
| 4 | After the chocolate is fully mixed in, I add the butter by tablespoons, mixing after each addition. The consistency will appear somewhat liquified. That's alright. |
| 5 | Continue to beat the mixture. Add both the lemon juice and vanilla. Continue to beat until the frosting has cooled closer to room temperature. |
| 6 | You may then leave the frosting to continue to cool to good spreading consistency. |