This rich, smooth frosting is perfect for our hummingbird cake and is also delicious spread on top of carrot cake.
Print
Ingredients
- 8 oz white chocolate, chopped 250 g
- 8 oz cream cheese, softened 250 g
- 1 cup unsalted butter, softened 250 mL
- 1 tsp vanilla extract 5 mL
Instructions
- In a double boiler or a heatproof bowl set over a pot of hot, but not boiling water, melt white chocolate, stirring until smooth. Let cool slightly.
- In a large bowl, beat cream cheese and butter for 3 to 4 minutes or until smooth and light. Scrape down the bowl. Add cooled melted chocolate and vanilla; beat for 1 minute.
- Makes about 21⁄2 cups (625 mL).
Notes
- Make Ahead: Transfer to an airtight container and refrigerate for up to 3 days. Bring to room temperature before using.
The Best of Bridge https://www.bestofbridge.com/
