Makes 822 grams/3½ cups frosting
This delicious frosting is especially ideal for carrot and banana cakes and cupcakes. The white chocolate serves both as the sweetener and to emulsify the cream cheese and butter into a luxuriously creamy texture.
| full-fat cream cheese | 400 grams | 1½ cups plus 1 tablespoon |
| unsalted butter | 113 grams | 8 tablespoons (1 stick) |
| white chocolate containing cocoa butter | 300 grams | 10.6 ounces |
| crème fraîche or full-fat sour cream | 25 grams | 1 tablespoon plus 2 teaspoons |
| pure vanilla extract | . | ½ teaspoon (2.5 ml) |
Mise en Place
▪ Thirty minutes ahead, set the cream cheese and butter on the counter at cool room temperature (65º to 70ºF/19º to 21ºC). Cut the butter into 4 pieces.
▪ Coarsely chop the white chocolate.
Make the Frosting
1. In a medium microwavable bowl, stirring with a silicone spatula every 15 seconds, heat the white chocolate until almost completely melted. (Alternatively, melt the chocolate in the top of a double boiler over hot, not simmering, water—do not let the bottom of the container touch the water—stirring often with a silicone spatula.)
2. Remove the white chocolate from the heat source and stir until it is fully melted. Let the white chocolate cool until it is just slightly warm to the touch and still fluid (80º to 85ºF/27º to 29ºC).
3. In a food processor, process the cream cheese, butter, and crème fraîche for a few seconds until smooth and creamy. Scrape down the sides of the bowl.
4. Add the cooled melted white chocolate and pulse it in several times until it is smoothly incorporated.
5. Add the vanilla and pulse it in. For the smoothest silkiest texture, press the frosting through a medium-mesh strainer into a bowl.
Store Airtight: cool room temperature, 2 hours; refrigerated, 1 week; frozen, 3 months.
Baking Pearl
The cream cheese and butter should be softened, but still cool (65° to 70°F/19° to 21°C).