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LOCATION: Recipes >> Cakes Icing >> Cream Cheese 03

Print this Recipe    Cream Cheese 03

White Cream Cheese Icing

6 ounces white chocolate
8 oz. pkg cream cheese
1/2 cup unsalted butter
1 Tablespoon lemon juice, freshly squeezed

Melt chocolate in top of double boiler. (I use those white chocolate
disks.) Allow to cool slightly but don't let it set up. Stir
occasionally. In mixing bowl beat the cream cheese until smooth
and creamy. Gradually beat in the cooled chocolate. Beat in the
butter and lemon juice. If not used right away may be kept 2 weeks
in fridge or 2 months frozen. Needs to come to room temperature
before rebeating to smooth texture. Use ice to cool your hands when
piping to keep firm texture.

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