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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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!