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White Chocolate Cream Cheese Buttercream
Makes 4 3/4 cups
(enough to frost 2 9-inch x 1 1/2-inch layers or 3 9-inch x 1-inch layers)

3 (3-ounce) bars white chocolate, preferably Tobler Narcisse
4 (3-ounce) packages cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 tablespoons freshly squeezed lemon juice

Break the chocolate into squares and place in the top of a double
boiler set over very hot water (no hotter than 160 degrees F.) on
low heat. The water must not touch the bottom of the double boiler

Remove the double boiler from the heat and stir until the chocolate
begins to melt. Return to the heat if the water cools, but be
careful that it does not get too hot. Stir 10 minutes or until
smooth. (The chocolate may be melted in a microwave oven IF STIRRED
EVERY 15 SECONDS. Remove before fully melted and stir, using
residual heat to complete the melting.) Allow to cool.

In a mixing bowl beat the cream cheese (preferably with a flat
beater) until smooth and creamy. Gradually beat in the cooled
chocolate until smoothly incorporated. Beat in the butter and
lemon juice. Rebeat at room temperature to ensure smoothness before

Note: Do not rebeat chilled buttercream until it has reached room
temperature or it may curdle.


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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Yummy!, September 6, 2004 - 06:37 PM
Reviewer: Anonymous from Santa Claus IN USA
This is easy to make, but would be a better filling than icing. What makes it POP from good to GREAT is topping with chopped macadamia nuts. YUM!

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