Hey all!
I've recently made a cookies and cream cupcake topped with a white chocolate cream cheese frosting. The cakes turned out beautifully but the white chocolate cream cheese frosting seemed to be a disaster.
This is the recipe:
- 6 ounces good quality white chocolate, broken into pieces
- ¾ cup cream cheese, softened, cut into pieces
- 6 tbsp or ¾ stick unsalted butter, room temp, cut into pieces
- mini or crushed Oreos for decoration
- Melt the white chocolate
- Beat the cream cheese and butter until light and fluffy.
- Add melted chocolate and beat again until smooth.
- Use the frosting immediately or it will harden.
- Press in a mini oreo or sprinkle with crushed Oreos at once, while frosting is still soft.
When I was beating the cream cheese and butter, it was fine - the consistency was just as it should be.. After adding the melted white chocolate however, the entire mixture became lumpy and non frosting-like. It became very frustrating as I couldn't pipe it or spread it properly nicely over the cake!
So the question is, does anyone have a good white chocolate cream cheese frosting that's pipe-able and smooth? Or is there anything that I'm doing wrong? Should I let the white chocolate cool first before putting it into the mixture?
Also, a general question, the more icing sugar I add to the frosting, the stiffer it becomes? Or does it become less stiff? Is there anyway to change the consistency of the frosting without using icing sugar as I fear it may be too sweet for my liking!
Thanks so much :)
