White chocolate raspberry butter cream

A great frosting for a deep chocolate cupcake. Add you favorite extract for a perfect cake or cupcake topping! Found on Baking Addiction site! I topped these cupcakes with this frosting and they were TO DIE FOR!!

ENJOY!

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1 stick of unsalted butter (room temp)
1 8 ounce package of cream cheese (room temp)
6 ounces melted white chocolate (I used
Ghirardelli White Chocolate Baking Bars)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar (depends on your desired consistency)

Directions

  • Melt the white chocolate in a double boiler over simmering water NOT boiling. Once the chocolate is melted, set aside to cool slightly.
  • Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth.
  • Beat in butter, vanilla and raspberry extracts.
  • Gradually beat in the powdered sugar until it is all incorporated and smooth.
  • Tint as necessary and frost.
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2 Comments on “White chocolate raspberry butter cream”

  1. Bridget says:

    Those are adorable…perfect for spring!


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