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This frosting is unforgettably good and expensive. I used three whole packages of Baker’s white chocolate. Don’t use white chocolate chips; baking chocolate and chocolate chips are not interchangeable. No flavouring is required, the frosting tastes like white chocolate, which predominantly it is. The recipe makes the perfect amount to fill and cover a 9 inch, four-layer cake. My source was the White Christmas Butter Cake from Making this frosting was fast and easy. Considering the ingredients; this was clearly intended to complete a celebration cake. The cake I used it for turned out worthy of this frosting magnificence.
18 squares of Baker’s white baking chocolate [510 g or almost 18 oz]
1-1/2 cup unsweetened butter
1/3 cup + 1 Tbsp [85 g or 3 oz]
• Chop about 1/3 of the white chocolate into small pieces and set aside.
• In the top of a double boiler, melt the remaining white chocolate.
• Remove from heat and add the reserved white chocolate.
• Stir until all the chocolate melts. Set aside to cool.
• In a large bowl, beat the cream cheese and the butter until fluffy.
• Gradually add the cooled chocolate, beating well.
• The frosting is ready to fill and cover a cake.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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