This rich, mildly tangy, perfectly smooth, and utterly delicious frosting pairs perfectly with my Pumpkin Pie Cupcakes, raspberry, chocolate, orange, and carrot cakes! Just try to not lick the bowl...
| Servings | Prep Time |
| 5 cups | 15 minutes |
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This rich, mildly tangy, perfectly smooth, and utterly delicious frosting pairs perfectly with my Pumpkin Pie Cupcakes, raspberry, chocolate, orange, and carrot cakes! Just try to not lick the bowl...
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Ingredients
- 16 oz cream cheese softened to room temp.
- .5 cup Shortening
- 2 lbs confectioners'/powdered sugar
- 11 oz Ghirardelli white baking chips 1 standard bag
Servings: cups
Units:
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese and shortening till smooth.
- Add confectioners' sugar 1 cup at a time until all blended smoothly.
- While the final sugar is being beaten into the cream cheese mixture, melt the white chocolate chips in the microwave in 15 second intervals until full melted. Be careful to not over heat and burn.
- Turn mixer just below medium (not quite slow) and slowly add the melted white chocolate to the bowl near to the side. Once all chocolate has been added, turn the mixer to medium and beat for 1 minute until light and creamy.
- Store in the refrigerator until ready to use.
Recipe Notes
I always refrigerate cream cheese frostings even when on cake. I remove them about 30 minutes before serving and they are ready to go!
This recipe can be used for homestyle cakes and cupcakes. I would not recommend this for tiered/special occasion cakes.
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