white chocolate–cream cheese frosting

With an electric mixer, beat the cream cheese with the confectioners’ sugar in a large mixer bowl until light and fluffy. Add the melted white chocolate and vanilla and blend in. Do not beat excessively at this point, or the frosting will heat up and become too soft.

MAKES ABOUT 5 CUPS

• 1 pound cream cheese, chilled (see Baker’s Note, below)
• 6 cups confectioners’ sugar, sifted if lumpy
• 6 ounces white chocolate, melted and cooled
• 2 teaspoons vanilla extract