Dreamy Creamy White Chocolate Frosting

Preparation info

  • Difficulty


  • Makes

    3½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
(make a half recipe if not frosting the sides of the cake)


white chocolate containing cocoa butter, chopped . 10.6 ounces 300 grams
cream cheese, softened but still cool (65° to 70°F/19° to 21°C) cups plus 1 tablespoon 14.1 ounces 400 grams
unsalted butter, softened but still cool (65° to 70°F/19° to 21°C) 8 tablespoons (1 stick) 4 ounces 113 grams
crème fraîche or sour cream 5 teaspoons 0.9 ounce 25 grams
pure vanilla extract ½ teaspoon (2.5 ml) . .


Melt the White Chocolate

In a medium microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid (75° to 80°F/24° to 27°C).