- 2 sticks unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 tsp vanilla extract
- 1 tsp milk
- 1 1/3 c (8 oz) white chocolate chips, such as Guittard
- 2 1/2 c Better Batter Corn-Free Powdered Sugar, spooned in cup, leveled off then sifted
Cream the butter. In the bowl of a stand mixer with the paddle attachment, or a handheld mixer and a large bowl, beat the butter on medium speed until creamy. Add the cream cheese and beat until fully incorporated. Add vanilla and milk and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Melt the white chocolate. Either melt the chocolate in a double boiler over a small amount of simmering water or melt in a microwave-safe bowl, gently heating the white chocolate chips over 50% power in 30 second increments, stirring often, until completely melted. Add the melted white chocolate to the butter mixture and beat until smooth, about 1 minute. Gradually add the powdered sugar and mix at low speed until well combined. Then beat on high speed for 2 additional minutes until smooth and fluffy, scraping down the sides of the bowl often.
Frost. Use as a cookie frosting or to ice cakes or cupcakes. Makes 5 cups. Refrigerate, tightly covered, for up to one week. Be sure to let come to room temperature before frosting desserts.
Adapted from Wicked Good Kitchen