This is fantastic with red velvet cake (Chef Stephs is what I use). And probably great with carrot cake too â just have not tried it yet. It is too good not to share! With permission, I have adapted this recipe from Rose Levy Beranbaums book, Roses Heavenly Cakes (sorry, my apostrophe will still not work)!
- (Makes : 3- 4 cups)
- White chocolate (6 ounces ounces/85 grams)
- Cream cheese, softened but still cool (16 ounces)
- Unsalted butter, softened but still cool (8 tablespoons/4 ounces)
- Sour cream (2 tablespoon/0.8 ounces/7 grams)
- Almond extract (1/2 teaspoon)
- Icing/powdered sugar (1/2 cup approximately)
Do you melt the white chocolate? Does it need to be refrigerated?
Is this an all-in-one mixture? If not, please leave us some instructions :)
Please clarify the ingredients amount. The conversion of ounces to grams is inaccurate: chocolate - 6 ounces = 170 grams, Sour cream 0.8 ounces = 23 grams.
I apologize, but I had trouble with my computer and internet connection and thought this post did not go through! It obviously went through without the instructions. I will complete asap!
this sounds like it is good hope to see the rest of the instructions if you did sorry I just seen this I was wondering about if you melt the chocolate, and if it needs to be ref/ and how long does it keep thanks ahead of time
Hi all, Sorry about the technical issues and the delay getting these instructions added (I did not know where else to put them, as I have never added a recipe). Here it is and I hope you enjoy!
Instructions for Dreamy Creamy Wh choc cr cheese icing: Melt the White Chocolate Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water). If you use the microwave, but sure to only heat it on med power (I use 5 on mine).
Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
Make the Frosting In your KA, mix the cream cheese, butter and sour cream until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and mix until it is smoothly incorporated. Add the almond extract, then add the icing sugar (add a little more or less to your taste). The frosting must be refrigerated and it becomes more firm in the refrigerator. Sorry, I do not know how long it keeps, but I used it after a week or so. I just used the measurement conversions from Roses, so there may have been a typo in that recipe. Just use the first measurement (it is correct) and convert from there.
Sounds delicious! thank you very much!
OMG! I made this as a filling last night. My husband ate half the cake before the night was over. He loves it. I did use a 10oz bag of white chocolate in the recipe. i love chocolate. thansk a bunch!!!!
I've made two cakes with this frosting and everyone raved about it. this is my go to filling.
I am looking for a cream cheese filling for a strawberry cake..I want it to be firm so the layers don't crush it too much. Is this a pretty thick filling? Also, can I sub strawberry flavoring for the almond? The lady wanting the cake doesn't like almond flavoring. Thanks!
I think it is pretty thick - you can add more powdered sugar to thicken it. Not sure about the strawbettery sub, but worth a try!
hey sounds like a great recipe ... will this frosting hold up if not kept refrigerated? also does it crust nicely enough to cover with fondant? thanks
Fantastic frosting, used it on a white chocalte cake, and I am glad I did. The cake didnt taste like white chocalte at all but the frosting did to make up for it. Yummy!
Has anyone tried to pipe this?
Haven't tried to pipe it yet...but did use it under fondant and it held up great! But I do refridgerate my fondant if I use this icing (and it is over a few hours).
This is the best frosting ever!I am new to the forum and found your recipe just in tome to use it on a batch of chocolate, strawberry cheesecake cupcakes on saturday for a birthday party. It was such a hit there was almost a fight over who got the last cupcake. thanks so much for you post
Could you sub heavy cream for the sour cream? I hate to buy a container of sour cream just for 2 tbsp. What do you think?
You can use cream of tartar - that is what the original recipe called for, but it was reduced. You can google it under substitutions. But no, the heavy cream wouldn't work well...
Wow! Just made this frosting and it is ridiculously yummy!!! Thanks for sharing!
How would I use cream of tartar instead of the sour cream? I can not find the conversion/substitution. Thanks
can anyone tell me if u can use this under fondant as crumb coat. i mean filling and frosting both?
Y doesn't anyone reply on cake central:(
hands down best tasting cream cheese icing EVER! AsmaAsif, I haven't tried it yet, but it's definitely thick enough and hardens well enough to use under fondant. I've used Rose Levy's other white chocoate cream cheese recipe that's basically the same, minus the icing sugar and sour cream and it does a FANTASTIC job as a filling and for icing. Hope that helps!
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