White Chocolate And Cream Cheese Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6154 |
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This icing is incredible between layers of Fluffy Coconut Cake (I'll post that recipe too) and it's a surefire hit on carrot cake too! Ingredients:
4 squares white chocolate, about 4 oz (112 g) |
8 oz (250 g) block cream cheese, at room temperature |
2 tbsp (30 ml) unsalted butter, at room temperature |
3 tbsp (45 ml) freshly squeezed lime juice |
1 tbsp (15 ml) vanilla |
1 1/2 cups (375 ml) icing sugar |
2 cups (500 ml) whipping cream |
toasted coconut (optional) |
Directions:
1. Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer, beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed.
2. In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Don't refrigerate icing before using.
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