Want to make a fluffy, tasty and stable frosting without powdered sugar or butter? Try my White Chocolate Frosting with cream cheese!
It is easy to make, very delicious and goes well with cakes, cupcakes and other desserts.
Why is this recipe good
The White Chocolate Cream Cheese frosting is a recipe I have developed some time ago and used on several cakes and cupcakes. It goes very well on a Strawberry Cake but in fact you can use it on many other cakes, cupcakes or even on Cinnamon Rolls.
It is great for several reasons:
- Fluffy and silky, easy to spread and pipe
- A perfectly stable Cream Cheese Frosting with no butter
- Tastes incredibly good
- Easy to make with simple ingredients
- It is a frosting without powdered sugar, hence not too sweet
- Can be used on a variety of cakes
What ingredients you need
You need high quality white chocolate.
What does high quality mean? It should be hard, not very easy to melt and not excessively sweet. Too sweet and easy to melt white chocolate has a lower cocoa content, hence it is not one of the best you can get.
You also need cream cheese, whipping cream and optionally vanilla extract.
Preparation
- Beat together the cold cream and the cream cheese for a few seconds. The mixture should thicken.
- Let them stay at room temperature while melting the white chocolate. I prefer to use a double boiler.
- Make sure the chocolate is not very hot.
- Take a small part of the frosting and add it to the melted chocolate (not the other way around). Mix quickly until combined. Do the same 2-3 more times.
- At the end transfer the chocolate mixture to the frosting. Fold it carefully with a rubber spatula, until smooth and creamy.
Ingredient proportions
I usually use the 3 main ingredients in proportions 1:2:3 respectively white chocolate, whipping cream and cream cheese. This will result in a silky frosting that is not very thick but is relatively stable in the fridge and also good for piping.
If you need an extra stable frosting, double the chocolate quantity and use proportions 2:2:3.
Consider that the white chocolate has two roles in this recipe: stabilizing and sweetening. You can always increase the quantity of the white chocolate if you would like a sweeter frosting without powdered sugar.
Variations
You can make a 2 ingredient frosting without powdered sugar by combining just melted white chocolate and cream cheese. Usually a 2 parts white chocolate to 3 parts cream cheese works well and results in a creamy and stable frosting, perfect to pipe or spread.
The second variation is to substitute the whipping cream with sour cream. I like this option a lot because of the tangy note.
In this case you can still use the proportions of the original recipe (1 part white chocolate - 2 parts whipping cream - 3 parts cream cheese) but the frosting will be slightly thinner. Otherwise you can use half of the quantity of the sour cream or increase (even double) the white chocolate quantity.
Tips for success
Generally it is much easier to work with white chocolate than with dark.
In any case if it is your first time melting chocolate and mixing it into a frosting, I recommend you to read the article Working with Chocolate: a guide for beginners.
How to store
This frosting can't be made ahead because when the chocolate hardens in the fridge, it becomes thicker and hard to spread. So you always need to prepare it right before using it.
Once it is used on a cake or cupcakes it keeps up to 4 days in the fridge and can be frozen for up to 2 months.
This is definitely one of my favorite kinds of cake frosting among with the Mascarpone Cream Frosting! I have used it on a variety of desserts and in all of the listed variations.
Let me know in the comments if you've made it! I am very curious to know what dessert you have combined it with!
White Chocolate Frosting
Ingredients
- 3.5 oz/ 100 g white chocolate
- 10.5 oz/ 300 g cream cheese
- ⅞ cups/ 200 ml whipping cream, cold
- 2 teaspoon vanilla extract
Instructions
- In a large mixing bowl beat together the cream, the cream cheese (both cold) and vanilla until thick and fluffy. Let the mixture stay at room temperature while melting the chocolate.
- Chop or break the chocolate and put it in a heatproof bowl. Place the bowl over a pan with gently simmering water so the bowl doesn't touch the water (double boiler).
- Mix the chocolate with dry spatula or spoon until melted completely (if 1-2 small pieces are remaining this is ok).
- Remove the bowl from the heat and keep stirring gently with the spatula for 5 minutes so it cools down.
- Transfer about 1 tablespoon of the cream cheese mixture to the melted chocolate. Whisk energetically to combine. Repeat 3-4 more times, until the resulting mixture is almost at room temperature.
- Gently fold the chocolate into the rest of the cream cheese with the rubber spatula. Mix gently, until the frosting becomes uniform.
Notes
- This frosting needs to be used right away: you can't make it ahead and store it for future use. After used on a cake it can be frozen for up to 2 months.
- For extra stable and sweeter White Chocolate Frosting you can double the chocolate quantity.
- You can substitute the whipping cream with same quantity of sour cream. The frosting will become a bit thinner in this case so you can increase the white chocolate quantity or even double it.
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