Cream Cheese Frosting

  • ¼ cup white chocolate pieces
  • ½ cup soft butter (leave it on your
  • counter overnight)
  • 4 cups powdered sugar, sifted
  • 1 cup cold cream cheese (right out of the fridge)
  • 2 tablespoons lemon zest

1 Melt the white chocolate pieces in the microwave for 10 second intervals on high power, stirring in between.
2 In a standing mixer, mix the butter with the powdered sugar on medium speed until both are light and soft and there are no lumps, about 8 minutes, then scrape down the sides of the bowl.
3 With the mixer on low, slowly add the cream cheese in chunks (I just pull it off the block by hand). 4 Once it’s all in there, scrape down the sides of the bowl, turn the mixer on high, and pour in the white chocolate and lemon zest; let the mixer run for about 8 more minutes. The frosting should be lump-free, airy, and white in color.

1 Substitute Earth Balance or another vegan margarine for the butter and substitute Tofutti vegan cream cheese for the regular cream cheese. Take out the white chocolate and add I tablespoon vanilla.
2 Follow the directions for the non-vegan frosting. It’ll be a little looser than the regular frosting, but just as delicious.

NOTE: If you were to store this in the fridge for later use, to get the consistency back you’ll need to either mix it again in the standing mixer for 4 to 5 minutes on medium speed or microwave it for 15 seconds on
high and then stir it.

YIELD: 6 cups, or enough for about 12 cupcakes
KEEPS: About a week in the fridge in an airtight container