White chocolate cream cheese frosting from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 338) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for créme fraîche.

  • anya_sf on April 04, 2020

    Although the cream cheese seemed like it was smooth in the processor and the white chocolate was at the stated temperature, there were some lumps of both cream cheese and hardened white chocolate in the finished frosting, so I'd err on the side of too warm ingredients when blending, rather than too cool. That said, I didn't bother straining the frosting (lazy) and we didn't notice the cream cheese lumps when eating the cake (I'd fished out and eaten the white chocolate lumps). The frosting was trickier to spread than traditional cream cheese frosting and wanted to stick to the spatula more than the cake, but overall wasn't that bad. The flavor was absolutely fantastic with carrot cake, the sweetness from the white chocolate just right with no other sugar, with an extra depth of caramel-like flavor.

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