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Thursday, September 21, 2006

White Chocolate Cream Cheese Icing

Excellent on Carrot Cake

1 (14 oz.) package white chocolate candy wafers (or almond bark)
2 (8 oz.) packages cream cheese, softened
1 cup unsalted butter, softened
2 Tbsp. lemon juice

Melt candy wafers in the microwave using 20 second intervals. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice. After decorating your cake, refrigerate until ready to serve. Bring to room temperature 30 minutes before serving.

Yield: about 4-1/2 cups

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