Best 9 White Chocolate Cream Cheese Frosting Recipes

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Indulge in a culinary symphony of flavors with our delectable White Chocolate Cream Cheese Frosting, where the richness of white chocolate harmonizes perfectly with the tangy creaminess of cream cheese. This versatile frosting is ready to elevate your baking creations, whether you're a seasoned pâtissier or a home baker seeking a touch of elegance.

Discover two exquisite variations of this frosting: the classic White Chocolate Cream Cheese Frosting and its vibrant counterpart, the Raspberry White Chocolate Cream Cheese Frosting. Both recipes are meticulously crafted to deliver a smooth, velvety texture and an explosion of flavors.

The classic White Chocolate Cream Cheese Frosting embodies simplicity and elegance, featuring a perfect balance of sweetness and tang. Its pure white hue makes it the ideal canvas for colorful decorations, transforming your cakes and cupcakes into edible masterpieces.

For a burst of fruity delight, the Raspberry White Chocolate Cream Cheese Frosting tantalizes your taste buds with a vibrant raspberry swirl. The vibrant pink frosting adds a playful touch to your desserts, making them irresistible to both the eyes and the palate.

Both frosting recipes are incredibly versatile, adapting seamlessly to various baking applications. Use them to adorn cakes, cupcakes, cookies, and even brownies, adding a layer of velvety delight to your sweet treats. The frosting's firm yet spreadable consistency ensures it holds its shape beautifully, creating stunning decorations that will impress your guests.

With its rich, creamy texture and symphony of flavors, our White Chocolate Cream Cheese Frosting is the perfect finishing touch to elevate your baking creations. Prepare to embark on a culinary journey where each bite unveils a harmonious blend of white chocolate and cream cheese, leaving a lasting impression on your taste buds.

Here are our top 9 tried and tested recipes!

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

  • Preheat oven to 350°F.
  • Line a regular sized muffin tin with cupcake papers.
  • Sift flour, baking powder and salt together in a bowl.
  • In a measuring cup combine egg whites, coconut milk and extracts.
  • Cream together sugar and butter with an electric mixer on medium speed.
  • Blend until butter lightens in color and texture, 4 minutes.
  • Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
  • Fold in coconut using a rubber spatula.
  • Scoop batter into prepared tin, filling each about 3/4 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
  • Cool in the pan 5 minutes; remove completely.
  • For frosting, beat cream cheese and butter with an electric mixer until smooth.
  • Add melted white chocolate and lime juice; beat to blend.
  • Add powdered sugar and beat until smooth (it will be gooey).
  • Spread 3 Tbsp frosting on each cupcake.
  • Top cupcakes with coconut.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS



Banana Layer Cake with White Chocolate-Cream Cheese Frosting and Walnuts image

Provided by Susan Murphy

Categories     Cake     Chocolate     Fruit     Nut     Dessert     Bake     Cream Cheese     Banana     Walnut     Fall     Bon Appétit     Kansas City     Missouri

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 6.4-ounce packages banana muffin mix
1 cup mashed ripe bananas (about 2)
2 large eggs
3 tablespoons vegetable oil
2/3 cup whole milk
2 large egg whites
2 tablespoons sugar
Frosting
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup powdered sugar
2 1/4 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice
3 ripe bananas
1 cup walnuts (4 ounces), toasted, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
  • For frosting:
  • Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
  • Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
  • Slice remaining banana; arrange slices atop cake and serve.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Carrot Cake With White Chocolate Cream Cheese Frosting image

This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.

Provided by Sydney Mike

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 18

4 eggs
1 1/3 cups vegetable oil
2 1/4 cups granulated sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 1/4 cups carrots, shredded
1/2 cup walnuts, chopped
1 cup pineapple, crushed, well-drained
1 1/2 lbs cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup unsalted butter, room temperature
2 teaspoons lemon zest, minced
2 cups walnuts, chopped (more or less)

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
  • In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
  • In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
  • Add carrots, walnuts & pineapple, mixing until well combined.
  • Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
  • On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
  • FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
  • Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
  • Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
  • Press chopped walnuts into the sides of the cake & ENJOY!

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING



White Chocolate Cream Cheese Buttercream Frosting image

Tips: Use unsalted sweet butter. Unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. Also, adding 1-2 tablespoons of Meringue Powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separat­ing, especially in hot weather.

Provided by gailanng

Categories     Dessert

Time 20m

Yield 6 cups

Number Of Ingredients 6

12 ounces white chocolate, chopped
12 ounces cream cheese, softened
8 ounces unsalted butter, softened
1 1/2 teaspoons vanilla
2 tablespoons lemon juice, freshly squeezed and strained
4 cups confectioners' sugar, sifted

Steps:

  • Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
  • Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
  • Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
  • Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

WHITE CHOCOLATE CREAM CHEESE FROSTING



White Chocolate Cream Cheese Frosting image

This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor

Provided by Caryn

Categories     Dessert

Time 25m

Yield 13 cups (frosts a three tier cake), 150 serving(s)

Number Of Ingredients 4

24 ounces white chocolate baking bar (preferably Tobler Narcisse)
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup freshly squeezed lemon juice

Steps:

  • Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
  • The water must not touch the bottom of the bowl.
  • Remove the pot from the heat and stir until the chocolate begins to melt.
  • Return to the heat if the water cools, but be careful it does not get too hot.
  • Stir until smooth.
  • (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
  • In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
  • Gradually beat in the cooled chocolate until smoothly incorporated.
  • Beat in the butter and lemon juice.
  • Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
  • Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
  • Allow to come to room temperature before rebeating.
  • Pointers for success: Do not overheat the chocolate and stir constantly while melting.
  • Be sure no moisture gets into the melted chocolate.
  • Beat constantly while adding the chocolate to prevent lumping.
  • If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
  • Buttercream may separate slightly if room temperature is very warm.
  • This can be corrected by setting the bowl in ice water and whisking the mixture.
  • The buttercream becomes spongy on standing.
  • Rebeat to restore smoothy creamy texture.
  • Use ice to chill your hand during piping to maintain firm texture of the buttercream.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING



WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING image

Categories     Chocolate

Number Of Ingredients 4

9 oz. good quality white chocolate
12 oz. cream cheese, softened
3/4 cup butter, softened
1 1/2 tbsp. lemon juice or 2 tsp. vanilla

Steps:

  • Put some water in the bottom of a double boiler and make sure it won't touch the bottom of the upper part of the double boiler. Bring to a boil. Then break the white chocolate into the top of the double boiler and take it off the heat. Stir till melted. Put back on the heat IF the water has cooled too much, but be very careful because it can burn easily. It can take about ten minutes. Stir till smooth, then let cool. In mixing bowl beat the cream cheese till smooth and creamy. Gradually beat in the cooled white chocolate till smoothly incorporated. Beat in the butter and lemon juice or vanilla. Use immediately or if you refrigerate it, bring it room temperature and beat it again to prepare it to use for frosting a cake. Don't heat it! This can hold up well and be used to decorate providing it doesn't get to warm. Adjust quantities to cover wedding cake depending on how large.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)



Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 11

3-1/3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 tsp grated lemon zest
4 large eggs
1 cup + 2 Tbsp buttermilk
2-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

WHITE CHOCOLATE CREAM CHEESE FROSTING BY FREDA



White Chocolate Cream Cheese Frosting By Freda image

Cream Cheese Frosting happens to be another Favorite. This one is with White Chocolate. This also Notes No Pdr Sugar. Light and just right sweetness with the Chocolate instead of Any Sugars added. A delight on any cake.

Provided by FREDA GABLE

Categories     Other Appetizers

Time 15m

Number Of Ingredients 5

WHITE CHOCOLATE CREAM CHEESE FROSTING (ICING)
1 pkg cream cheese (8 oz) @ room temp
6 Squares bakers brand white chocolate, melted and cooled
1/2 C butter, (softened @ room temp)
1 TBS milk, or heavy cream, note: you can sub liqueur or rum

Steps:

  • 1. While Using "ROOM TEMP Bowls & Ingredients", Beat Cream Cheese until Fluffy. gradually Beat in the Chocolate, Butter, & Milk,until blended well.
  • 2. Note: Make sure your Chocolate is completely cooled before adding to cream cheese.

WHITE CHOCOLATE CREAM CHEESE FROSTING



White Chocolate Cream Cheese Frosting image

Finally, a frosting that is not overly sweet (like most cream cheese frostings) and isn't the consistancy of soup(like other cream cheese frostings)...I use this recipe to decorate with and it has never failed me...I got this recipe from Wilton and it has become my go-to recipe. (this is not a crusting frosting)

Provided by Sweet Sami

Categories     Dessert

Time 25m

Yield 4 1/2 cups

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 (14 ounce) bag wilton chocolate candy melts
2 tablespoons lemon juice

Steps:

  • Melt Candy Melts according to the directions given on the bag. Let them cool, but do not let it harden.
  • While the Candy Melts are cooling, cream the Cream Cheese in a stand up mixer or with a hand held mixer, till its smooth.
  • Add in the melted Candy Melts, slowly.
  • Once the Candy Melts and cream cheese are combined, add the butter by tablespoons to the mixture and the lemon juice.
  • Combine until smooth and creamy.
  • The mixture should not be runny, more of a medium consistancy, if its slightly runny, refridgerate for a while to let it firm up.

Nutrition Facts : Calories 708.5, Fat 75.5, SaturatedFat 45.4, Cholesterol 219.5, Sodium 329.8, Carbohydrate 4.6, Sugar 3.4, Protein 6.4

Tips:

  • Use high-quality ingredients to ensure the best flavor and texture of the frosting.
  • Make sure the cream cheese and butter are at room temperature before mixing to allow them to blend smoothly.
  • Gradually add the powdered sugar while mixing to prevent lumps from forming.
  • Adjust the amount of milk or cream added to achieve the desired consistency of the frosting.
  • If the frosting is too thick, add a little more milk or cream until it reaches the desired consistency.
  • If the frosting is too thin, add a little more powdered sugar until it reaches the desired consistency.
  • For a richer flavor, use a high-quality white chocolate and vanilla extract.
  • If you don't have white chocolate chips, you can use chopped white chocolate bars.
  • To make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • When ready to use, let the frosting come to room temperature for about 30 minutes before spreading it on your cake or cupcakes.

Conclusion:

With its smooth and creamy texture, rich white chocolate flavor, and hint of tanginess from the cream cheese, this white chocolate cream cheese frosting is the perfect topping for any cake or cupcake. Whether you're a seasoned baker or a beginner, this frosting is easy to make and sure to impress. So next time you're looking for a delicious and versatile frosting, give this white chocolate cream cheese frosting a try!

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