May 17, 2009

White Chocolate Cream Cheese Icing (way better than regular Cream Cheese)

3 - 8 oz packages of cream cheese (room temp)
2 - 12 oz packages of Toll House white chocolate morsels
3/4 cup - unsalted butter (room temp)
2 tsp - grated lemon rind

Beat cream cheese on medium speed with a mixer until smooth. Melt chocolate, then mix with cream cheese. Add butter a little at a time. Add lemon rind and beat until smooth.

Tip: If icing is too runny to stay on cake, due to the chocolate being warm, place in fridge for 10 mins until cool.

No comments:

Post a Comment