White Chocolate Cream Cheese Buttercream

Follow Me on Pinterest

White Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Ivory buttercream perfect for frosting cakes, cupcakes and cheesecakes!Heavenly White Chocolate Cream Cheese Buttercream

Did you ever come across a recipe in a new cookbook and just had to make a recipe that caught your eye immediately? Well, of course you have! This is exactly what happened to me when I found the recipe for White Chocolate Cream Cheese Buttercream in Rose Levy Beranbaum’s award-winning 1988 cookbook, The Cake Bible. I just had to make it right away!

The Cake Bible by Rose Levy Beranbaum

In fact, the first time I made this beautiful ivory buttercream, it graced none other than a cheesecake. Just viewing the photo for Rose’s “Cordon Rose Cream Cheesecake”, all dolled up with White Chocolate Cream Cheese Buttercream and a ruby-red cherry topping, in the color plates section of her cookbook, I knew this buttercream would be a match made in heaven for the Classic New York Style Cheesecake recipe (coming soon to the blog) handed down to me by my Grandma Gigi. Needless to say, the cheesecake was a smash hit with everyone in our family.

White Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Ivory buttercream perfect for frosting cakes, cupcakes and cheesecakes!

Let me just say, Rose is right. (Isn’t she always?) As Rose states, her White Chocolate Cream Cheese Buttercream is the perfect complement to yellow cakes, carrot cakes and especially cheesecakes. Yep. This mellow buttercream not only complements the flavor of cheesecake, it even matches the color of cheesecake. Fancy that, eh? The white chocolate in the buttercream provides firmness to create beautiful piping as well as a unique flavor profile. Without a doubt, this fabulous buttercream truly does make for an impressive presentation for special occasion cakes!

White Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Ivory buttercream perfect for frosting cakes, cupcakes and cheesecakes!

Baking continues to amaze me. It is still hard to believe that these four (4) simple ingredients create such a gorgeous ivory buttercream that is whipped until it is light as whipping cream yet pipes so beautifully.

Speaking of special occasion cakes, I enjoyed using my adapted recipe for White Chocolate Cream Cheese Buttercream when making tiered cheesecakes for bridal showers and weddings. Below is a scan of a snapshot from 1996 of a tiered cheesecake I made for a bridal shower. (Sincere apologies for the poor quality of the image.)

White Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Ivory buttercream perfect for frosting cakes, cupcakes and cheesecakes!

For this elaborate tiered cheesecake, I used basket weave piping and embellished the cake with edible sugared violets and fresh mint leaves. The cheesecake itself was made with two batters for a two-toned effect. Half of the batter had homemade raspberry-blueberry compote stirred in to create a heavenly berry flavor as well as provide the color violet as part of the bride’s color scheme. The cake was served with a pool of Raspberry Purée spiked with Grand Marnier to provide a burst of tart raspberry flavor with a hint of citrus as well as the color fuchsia—the other part of the bride’s color scheme. This cake was a major hit and the recipe was provided to the bride as a keepsake.

Do yourself a favor and make this spectacular White Chocolate Cream Cheese Buttercream for your next cake, batch of cupcakes or cheesecake. You won’t regret it! Thank me later for telling you so.

White Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Ivory buttercream perfect for frosting cakes, cupcakes and cheesecakes!

Why is our recipe for White Chocolate Cream Cheese Buttercream wicked good?

Our White Chocolate Cream Cheese Buttercream melts on your tongue. It is creamy and smooth with a hint of white chocolate and the slightest tang from the cream cheese and lemon juice. To create an everyday white chocolate cream cheese buttercream, we met Rose Levy Beranbaum and Shirley Corriher halfway with the amount of butter for a buttercream that will hold up well in warm months yet still be full of buttery flavor and provide for a smooth sensation on the tongue. Our White Chocolate Cream Cheese Buttercream is versatile for cakes, cupcakes, baked doughnuts and cheesecakes as well as other sweet treats!

spatsign

 

 

 

Follow on Bloglovin

♥ Follow Me On Bloglovin’!

White Chocolate Cream Cheese Buttercream

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes.

White Chocolate Cream Cheese Buttercream

Our White Chocolate Cream Cheese Buttercream melts on your tongue. It is creamy and smooth with a hint of white chocolate and the slightest tang from the cream cheese and lemon juice. It pipes beautifully, is smooth and full of buttery flavor. This versatile buttercream is ideal for cakes, cupcakes, baked doughnuts and cheesecakes as well as other sweet treats!

Ingredients

  • 9 ounces (255 grams) white chocolate, such as Callebaut®, chopped
  • 1½ 8-ounce packages (12 ounces or 339 grams) cream cheese, such as Philadelphia®, softened
  • ½ cup (1 stick or 113 grams) unsalted butter, softened
  • 1½ tablespoons (23 grams) freshly squeezed lemon juice

Directions

Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium heat. Place chopped white chocolate into medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set. Place over hot water (but, not hotter than 160ºF) over medium-low heat and melt, stirring constantly.

Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch the chocolate. Do not allow the chocolate to get too hot and be sure no moisture gets into the melted chocolate or it could seize up (become grainy, very thick and unworkable). Carefully remove the bowl or top pan (insert) of the double boiler from the heat; stir until the chocolate is completely melted and smooth.

Microwave Method: You may melt white chocolate in the microwave if special care is taken by stirring every 15 seconds. Before chocolate is completely melted, stir until smooth allowing the residual heat to finish the melting process. Allow to cool.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese until smooth and creamy. Gradually add cooled white chocolate and beat until well incorporated and smooth. Add butter and lemon juice; beat well until fully incorporated and fluffy. Before frosting cake layers, rebeat buttercream at room temperature to ensure smoothness.

Recipe Notes

Tips:

Buttercream may be made in advance and chilled. Do not rebeat until buttercream reaches room temperature. Otherwise, the buttercream will curdle.

Buttercream may separate upon standing in a very warm room. This can be remedied by carefully placing the bowl in ice water and using a wire whisk to stir the mixture as it thickens and becomes smooth again.

While working with buttercream, rebeat it to restore its smooth and creamy texture because, upon standing, it can become spongy.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Store buttercream covered up to 1 day at room temperature, 2 weeks if covered and refrigerated, or up to 2 months frozen if well wrapped.

Recipe Inspiration:

Our White Chocolate Cream Cheese Buttercream recipe is adapted from Rose Levy Beranbaum’s recipe from The Cake Bible (William Morrow Cookbooks; 8th edition, 1st edition September 20, 1988) and can be found on page 237.

It was also inspired by the recipe for White Chocolate Cream Cheese Icing found in Shirley Corriher’s cookbook, BakeWise (Scribner, October 28, 2008), on page 144.

Shirley’s recipe calls for no butter. In Rose’s book, she states that Shirley had made her buttercream recipe with only 2 ounces (½ stick) of butter and it withstood a hot Atlanta summer day very well. As Shirley states, in her book BakeWise, “Cream cheese makes very spreadable, manageable icings that hold up better than butter in warm rooms.”

For this recipe, I chose to meet Rose and Shirley halfway with the amount of butter called for in my recipe, between Shirley’s 2 ounces (made that hot summer in Atlanta) and the 6 ounces called for in Rose’s recipe, by going with 4 ounces or 1 stick of unsalted butter.

http://wickedgoodkitchen.com/white-chocolate-cream-cheese-buttercream/

White Chocolate Cream Cheese Buttercream 17

White Chocolate Cream Cheese Buttercream 4

White Chocolate Cream Cheese Buttercream 5

White Chocolate Cream Cheese Buttercream 6

White Chocolate Cream Cheese Buttercream 7

White Chocolate Cream Cheese Buttercream 8

White Chocolate Cream Cheese Buttercream 9

White Chocolate Cream Cheese Buttercream 10

White Chocolate Cream Cheese Buttercream 11

White Chocolate Cream Cheese Buttercream 12

White Chocolate Cream Cheese Buttercream 3

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Good lord, Stacy! You are so freaking talented, my friend. That cake is beautiful and this frosting – oh my gah. It looks light as air and absolutely perfect for swiping onto cupcakes… and swiping my finger into for a taste test! 😉 Thanks for sharing your talents, love!

    • Thank you, m’lady! It is always a fine day when I see that you’ve stopped by. You are THE BEST. Thanks for all of your support, girl! xo

  2. This is surely a delightful recipe and I shall try it some day.
    Loved ur pictures !
    Have a great day !
    Regards, Sonia

    • Thank you, Sonia! I hope you have a lovely day as well. Definitely try this beautiful buttercream someday soon. It truly is versatile!

  3. This looks completely amazing! I would love this on carrot cake – or any cake, really!

    • Thank you, Sally! You really must try it soon. I think you’re right. In fact, I think it would be smashing on a banana cake or even on top of a super-moist loaf of banana bread!

  4. Dalila G. says:

    What a wonderful buttercream, it just looks so yummy!
    I will definitely take your word that it does melt in your mouth. 🙂
    Thanks for the tips on making the buttercream, I can always use any help when I bake anything…..LOL!!
    Your cake from 1996 is lovely!! WTG Stacy, you totally rock!!
    Have a nice day! 🙂

    • Thank you, Dalila! You are THE BEST! Don’t know how I managed to have missed your comment from earlier. My sincere apologies. Thanks again and happy baking! xo

  5. I love a recipe for a good frosting…and white chocolate is my fave!

    • Thank you, Ashley! It is truly divine. Nice and light with so many applications. Happy baking, girl! xo

  6. That looks absolutely scrumptious! Frosting can make or break a dessert. But with those ingredients, how can you go wrong? Looks fanfreakingtastic. 🙂

  7. Have been searching for a nice buttercream that’s not too sweet. Most call for loads of icing sugar which makes the buttercream soso sweet! After endless searching and many different buttercreams, I stumbled accross this site and the white choc cream cheese buttercream is OMG divine! Not sweet, smooth, silky, creamy and much more! I now will only use this buttercream for my cupcakes and other cakes! Well done, highly reccomend this recipe!

    • Thank you, Peta! White Chocolate Cream Cheese Buttercream is truly divine. It is rich with a wonderful flavor without being too cloyingly sweet or heavy. So happy you have found a recipe you like so well for cakes and cupcakes. Thanks for stopping by and happy baking!

  8. dennis weaver says:

    Ohh that looks pretty yummy, I make cream cheese frosting all the time but never added white chocolate to it. looks like a great combo. I guess I missed this recipe in The Cake Bible, guess I better drag it out and see what else I missed.

    • Thank you, Dennis! You simply must make White Chocolate Cream Cheese Buttercream. It is truly divine. To make it thicker like a frosting, you can add confectioners’ sugar to it. In fact, Kathleen King (of Tate’s Bake Shop, with our cake layers adapted from her recipe) has shared her version of White Chocolate Cream Cheese Buttercream at Leite’s Culinaria with her White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting, here: http://leitesculinaria.com/83100/recipes-white-chocolate-cupcakes.html Thanks for dropping by and happy baking!

  9. This looks incredible! Have you tried the same recipe but substituted dark, milk or semi sweet chocolate for the white at all? I’m thinking go giving that a go 😉

    • Thank you, Deana! To answer your question…no, I have never tried any other chocolate in this recipe. But, I admire where your creative mind went! Keep in mind that white chocolate isn’t really chocolate. It is made up of cocoa butter, milk solids (versus cocoa solids as with chocolate), sweetened with sugar, flavored with vanilla and lecithin is added as an emulsifier (as with chocolate). So, your consistency could be very different due to the varying differences between cocoa butter (fat) and solids. The cocoa solids in chocolate is made up of “cocoa liquor” which is pure chocolate. My educated guess is that your Chocolate Cream Cheese Buttercream would have a somewhat similar taste to Chocolate Sour Cream Frosting which also uses butter and dairy (sour cream vs. cream cheese, here). However, confectioners’ sugar is used to make it. Since there is no sugar added to this recipe, you would need a chocolate sweet enough–just as sweet as the white chocolate called for. You can always try adding well sifted confectioners’ sugar to your recipe 1 tablespoon at a time and test for sweetness as you go. Never having tried it, I cannot provide more helpful information. Thanks again for writing. If you do experiment using chocolate with this recipe, please let me and fellow readers know how it goes. Good luck and happy baking!

  10. I used this recipe for cheesecake and this frosting in Rose’s book to make my sister-in-law’s three tiered wedding cake in 1996. It was perfect then and is still one of my favorites now!! Try it. You will love it!

  11. Pat Dattilo says:

    Stacy – what makes this good for piping? I mean, as in crusting or holding up…is it the white chocolate?

    thanks, Pat

    • Thank you for dropping by, Pat! To answer your question, good piping is a result of using enough fat in a buttercream or frosting recipe. This particular recipe has an ideal amount of fat from the fine-quality butter, cocoa butter (from the white chocolate) and cream cheese. If you link over to my recipe for Key Lime Margarita Cheesecake Cake, you will see how luxuriously this buttercream pipes–especially as shown in the photo where I sliced the cake. You can see how the buttercream holds up. It does not crust over, but stays nice and firm unless exposed to high temperatures. This buttercream creates stunningly beautiful cakes! Thanks again for stopping by and I hope that I have answered your question thoroughly and completely. Happy baking!

  12. Mim Italiano says:

    Hi, I love that you have converted the recipe to grams, being from Australia where we have metric measurements it has made it that much easier for me to make these !!!! Thank you thank you thank you!!!! 🙂

  13. Do you know of a recipe that I could add the white chocolate to butter cream made the Wilton style? I prefer Swiss butter-cream but I have a client that loves the old fashioned Wilton style decorators frosting. I thought the white chocolate would enrich the flavor and texture and possibly stabilize the frosting consistency (in warm weather). The flavor isn’t bad I just don’t want to reduce the butter and add more shortening.

    • Thank you for writing, Leah! Here is a recipe I think your client will like: White Chocolate Cream Cheese Frosting by Kathleen King of Tate’s Bake Shop. Kathleen uses this frosting to frost her White Chocolate Cupcakes. What I think your client likes in the Wilton frosting is the thick texture using confectioners’ sugar. I think Kathleen’s recipe is the perfect hybrid buttercream and cream cheese frosting. Whip up a batch for your client and have her taste it. I think she will be smitten with it. I have added confectioners’ sugar to Rose’s recipe and enjoyed it. Once again, thanks for writing. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking!

  14. Hi Stacy, Quick question. Can I use this recipe to fill a pound cake for a wedding cake? Obviously I am looking for a tasty recipe but that also holds.

    • Hi there, Charlotte! Thank you for writing. To answer your question, since my recipe is delicate and fluffy, and you desire a buttercream frosting that holds well for either warm temperature or to stand for a long period of time, I would recommend either my Cream Cheese Buttercream recipe found as a component recipe for Carrot Cake Cheesecake Cake, here on the blog, as it is tasty, gorgeous and pipes beautifully or White Chocolate Cream Cheese Frosting by Kathleen King of Tate’s Bake Shop. Kathleen uses this frosting to frost her White Chocolate Cupcakes. Both frostings are firm enough to hold up in a wedding cake. Once again, thanks for writing. I hope that I have answered your question thoroughly and completely. Meanwhile, best of luck and happy baking!

  15. Stacy… the right side of the recipe is cutoff on my mobile device. Can you tell me where else I can find it or can you email it to me? Sounds delish.

  16. Can this frosting be used to dirty ice and fill a cake and then be covered with fondant? I’m making a black and white cow cake for a friend. She has asked for a red velvet cake and I’ve found most cream cheese frosting’s I’ve tried are too sloppy and don’t set very well. Your recipe seems perfect for piping, but does it hold up well when covered?

    • Hi there, Leena! Thank you for writing. To answer your question, since my recipe for White Chocolate Cream Cheese Buttercream is delicate and fluffy although pipes beautifully, and you desire a Cream Cheese Buttercream frosting for your Red Velvet Cake that will hold well, I highly recommend my Cream Cheese Buttercream recipe found as a component recipe for Carrot Cake Cheesecake Cake, here on the blog. It is tasty, gorgeous and pipes beautifully. Most cream cheese frostings are sloppy because they have too much cream cheese and not enough butter in them. My recipe has equal parts butter and cream cheese, by weight, to create an ideal cream cheese frosting. It will be perfect for your Red Velvet Cake! Once again, thank you for writing. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking!

  17. Hey Stacy the recipe is cut off on my device is there any way you can email it to me please thanks in advance

  18. I make a white chocolate cream cheese frosting for red velvet. Awesome combination.

  19. Allison says:

    I was super disappointed by this frosting. You can’t taste the cream cheese at all, and the white chocolate and lemon juice sort of taste like they’re fighting each other.

    That said, it’s really lovely and fluffy — I just think you really, really need to love white chocolate to appreciate this frosting.

    • Thanks for writing, Allison. White chocolate certainly isn’t for everyone. And, it is definitely the flavor that comes through and why the title of the recipe starts with “White Chocolate”. The original recipe was developed by a James Beard Award-winning cookbook author. If you really love cream cheese in your buttercream, and want the flavor to come through and shine, please try my original recipe for Best Ever Cream Cheese Buttercream. I think you will love it. Everyone who has tried it says it is the best cream cheese frosting they have ever had. Thanks for taking the time to share your thoughts and experiences with this recipe with me and fellow readers. Meanwhile, have a great weekend and happy baking!

  20. do you think this icing would suit a light lemon filled cake?? I am making a lemon cake for my M-I-L’s b’day and want an icing other than the standard buttercream.
    Thanks for your input!

    • Hi there, Sheila! Thanks for writing. This frosting is lovely for nearly any cake, including citrus-flavored cakes. Since you are making a lemon filled cake, may I suggest another option for you to consider? You could also try my recipe for Lemon Cream Cheese Buttercream if you’d like to continue with the lemon theme for your cake. This recipe uses lemon curd (store bought is fine) to bring out the lemon flavor versus lemon extract. Both buttercream frosting recipes are ideal for a lemon filled cake. 🙂 I hope that I have answered your question thoroughly and completely. Meanwhile, have fun baking and at the party!

  21. Hi. Do you think this frosting would be great on red velvet cookies?

    • Hi there, Tan! Thank you for writing. To answer your question, it depends on what type of frosting you like on Red Velvet Cakes or cookies. For instance, do you prefer a frosting that is light and fluffy? Or, do you prefer a buttery and creamy frosting? Once you decide on your preference, consider either using this recipe for White Chocolate Cream Cheese Buttercream if you prefer “light and fluffy” for frosting texture. Alternatively, consider using another recipe here at Wicked Good Kitchen for Best Ever Cream Cheese Buttercream if you prefer a “buttery and creamy” cream cheese buttercream for frosting texture. Isn’t it nice to have a choice? 🙂 Thanks again for writing, Tan. I hope that I have answered your question thoroughly and completely. Happy baking and… Happy Holidays!

  22. Thank you for your advice. Happy Holidays!

  23. seriously so good! it’s light and fluffy, which I absolutely love. I made it for my red velvet cake recipe and it’s honestly so delicious. it paired nicely with my cake. thanks! (:

    • Thank you for writing and for sharing your feedback, Katie! My pleasure. It truly is a fabulous buttercream recipe and perfect for Red Velvet Cakes! I’m so glad you enjoyed it. Thanks again for dropping by and for providing positive feedback for me and other readers. Enjoy the rest of your weekend and happy baking!

  24. Hi hi…
    tried the frosting, wondering why the frosting turn yellowish color instead of white?
    I have reduced the amount of the butter into half, but still yellowish.
    and also the end result kinda a bit watery and shinny, which I think cant use for piping.
    its not silky and smooth look like ur pic.
    Any idea why?

    Thanks.

    • Hi there, yeni! Thank you for writing. To answer your question, the more yellow color could be coming from European style butter or the brand of white chocolate you are using. I wouldn’t be too concerned about color as long as all of your ingredients are all-natural. As for the watery issue, it could be due to the brand of cream cheese you are using. Brands can differ widely as to water content. I only recommend Philadelphia® brand. This recipe is tried and true as written and was adapted from a highly successful cookbook. Meanwhile, I hope this information has been helpful to you and that your next batch of buttercream turns out as expected. 🙂 Thanks again for writing and good luck!

  25. What is the flavor like? I noticed that there isn’t any sugar. would it pair well with key lime flavor? Thank you

    • Hi there, Sonja! Thank you for writing. To answer your question… This particular buttercream goes very well with key lime flavor. In fact, I used it to fill and frost my Key Lime Margarita Cheesecake Cake. It is not an especially sweet buttercream and the sweetness comes entirely from the white chocolate. If you like sweet buttercreams, however, go with something like my Best Ever Cream Cheese Buttercream. If you do not like sweet buttercreams, you will definitely enjoy this recipe. I hope that I have answered your question thoroughly and completely. Thanks for stopping by and happy baking!

  26. CHOCOLATECOVEREDCANDYE says:

    THIS WHITE CHOCOLATE FROSTING RECIPES IS A KEEKEEPER THANK YOU

Speak Your Mind

*

CommentLuv badge