White Chocolate Cream Cheese Icing!
Baking By peacelovecakes Updated 3 Mar 2011 , 4:23am by NanaSandy
I was given a recipe for this recently...But I need to look it up. I promise to post soon!
Okay sorry it took me so long! Here it is - I got it from a lady on my linked in group, her name is Victoria Kirby, this is her recipe. This recipe makes approximately 20 cups of batter (enough to ice a 6/9/12 inch cake). It can easily be quartered, halved or doubled.
Victoria Kirby's White Chocolate Cream Cheese Frosting
2 lbs of Philly cream cheese, softened
1 lb unsalted butter, softened
1 1/2 lb good quality white chocolate, melted and cooled
4-6 cups powdered sugar, sifted
1/4 cup fresh lemon juice
Salt to taste
Divide the ingredients in half, and make it twice in your kitchen aid.
Cream the cream cheese with the paddle attachment until it is smooth and creamy.
Gradually beat in the cooled chocolate, until mixed, making sure to scrape the sides and bottom of the mixing bowl occasionally.
Add in the butter and mix well.
Add a dash of salt.
Gradually add in the the icing sugar, mixing and scraping well again.
Gradually add the lemon juice until the desired consistency is achieved.
Taste, and add more salt if desired.
Beat a few minutes more, then spread and pipe away!
Rebeat if left standing a while.
Keeps for one day unrefrigerated, or two weeks refrigerated.
I haven't tried this one as yet, but it sounds yummy and I plan on trying it soon. I hope it helps!
Oh by the way, it's supposed to come out an ivory color not white!
So It is basically just adding white chocolate and lemon juice to the regular cream cheese recipe? Do you know the purpose of the lemon juice?
I have a question -- what is the consistency of this icing? I ask because lately all the cream cheese icings I've tried have been soft and the other day it was soup! 
I think the lemon juice is for flavor and to serve as the 'liquid' for this recipe.
I've never made this recipe, so I can't attest to the consistency, it was recently shared with me, and other people who i have tried it said its delicious. I live in the Cayman Islands, so personally, I add a lot more powdered sugar to my cream cheese icing recipes, snd go by texture and taste until I get the thick consistency I like. Hope that helps!
I've added 1/4 cup of Ghirardelli's Sweet Ground White Chocolate powder to the crusting cream cheese recipe on here and it was really good.
http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing
I think she says to half the ingredients because the full recipe wouldn't fit in a regular KitchenAid.
I think she says to half the ingredients because the full recipe wouldn't fit in a regular KitchenAid.
Exactly! Sorry this isn't my recipe, I'm just sharing a recipe that was shared with me...
I think even with a 5 1/2, you would have to do two batches. That's a lot of ingredients - I'm afraid it would overflow.
I use that exact recipe posted, and its delicious. If you can, wait till the last minute to ice the cake because you want to pipe the icing chilled so it will keep its shape better. I didnt have very much sag in mine, so woohoo. Check out my white rose cupcakes with sprinkles to see if you like the consistency.
Here is Rose L B's recipe. I have used it and its wonderful.
24 oz whitev chocolate
32 oz cream cheese softened
2 c unsalted butter softened
1/4 c lemon juice
Gently melt chocolate, allow to cool to room temp, stirring occasionally. In mixing bowl, beat cream cheese until smooth n creamy. Gradually add chocolate, beat in butter and lem juice. Use at once or rebeat at room temp before frosting, (do not beat if chiiled...bring to room temp first). Tastes like cheesecake...in fact I've iced cheesecakes with it.
It's worth a shot! You can always try it once and see if it works for your mixer. Good luck!
Karen, can you tell me where you get the Ghirardelli's Sweet Ground White Chocolate powder? I use the crusting cream cheese all the time and love the recipe, and would like to try adding chocolate to it!! Sounds yum!
I order it directly from Ghirardelli, I also use it in my white chocolate cake. It doesn't make the cake so heavy when you use the powder. 
http://shop.ghirardelli.com/product-exec/product_id/111/nm/Ghirardelli+Sweet+Ground+White+Chocolate
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