|Name:||Cesca's White Frosting||Contributor:||Ellen Carrico|
|Description:||Cesca's White Frosting||Posted:||2004-11-07|
|Key words:||frosting, chocolate||Category:||Desserts|
|Ingredients:||15 oz high quality white chocolate. I used the Ghiradelli chunks that they have at TraderJoes. Lindt is even better.
2-1/4 c (4-1/2 sticks) unsalted butter at room temperature
2 lbs cream cheese at room temperature
3 tsp vanilla extract
1-1/4 tsp almond extract
6-1/2 cups powdered sugar
|Preparation:||Melt chocolate in the top of a double boiler over barely simmering water, stirring until smooth.(I recommend doing it this way. White chocolate burns in the microwave if you are not *very* careful. I just stick a smaller pot over a larger pot that has an inch or so of water in the bottom.) Cool chocolate until just slightly warm.
Using electric mixer, beat butter in large bowl until light. Gradually add cream cheese, beating until just combined. Beat in both extracts. Add sugar and beat just until smooth. Add melted chocolate and beat until just combined. Stir in sour cream. If necessary, chill frosting until spreadable.
|Notes:||This is a very soft frosting. I often make a stiffer frosting for the middle of the cake.
This makes an enormous batch of frosting that will easily do a 12 to 14" layer cake for an "event." You can prepare this two days or more ahead if you keep it refrigerated. I recommend that you make it a day ahead if you have the time.
|Equipment:||A stand mixer is very helpful, but not necessary.|