10 ounces fine white chocolate (Callebaut is good)
12 ounces Neufchâtel cream cheese
1/4 cups sugar
3 ounces soft unsalted butter
1 1/2 teaspoons vanilla extract
White Chocolate Cream Cheese Icing Directions
Have all the ingredients at room temperature. This icing will look smooth and glossy more easily if the cream cheese and white chocolate are at approximately the same temperature when combined. Chop the white chocolate into chunks and place them in a glass measuring cup over hot water. Stir until the lumps are mostly melted.
Remove from the hot water and continue to stir every few minutes until the white chocolate has cooled to lukewarm (white chocolate should not be overheated, or it will “fudge up” and become unusable).
Using a mixer on medium-low speed, cream the Neufchâtel cheese. With the mixer running, gradually add the sugar. Continue beating on medium-low speed and add the white chocolate a large spoonful at a time. Add the butter, one tablespoon at a time as you continue beating for about 5 minutes. You can’t overbeat this icing. Add the vanilla and continue beating until the icing reaches a fluffy consistency.
To speed the thickening process, mold a damp towel around the outside of a mixing bowl that is roughly the same shape and size as the bowl with the icing in it. Put the bowl and towel in the freezer to chill for 10-15 minutes.
When you’re ready to thicken the icing, nest the icing bowl in the cold towel and continue beating for about 2 minutes. Once it starts to thicken, remove the towel and continue beating so that it doesn’t get too thick to spread.