White Chocolate Cream Cheese Buttercream
Luscious, creamy and smooth: this is my go-to soft-whipped icing. As good on a rich chocolate sponge as it is on juicy carrot cake.
- 350g unsalted butter, softened
- 700g icing sugar, sifted
- 125g cream cheese
- 2 tsp vanilla bean paste
- 150g white chocolate, melted and cooled *
- a pinch of salt
Place the butter in the bowl of a food mixer and beat gently with the K paddle. (This can also be done in a large pyrex bowl, with an electric hand whisk).
When the butter is soft and pliable, start adding the icing sugar. I add about a quarter at a time, and cover the mixer with a tea towel to stop clouds of icing sugar enveloping the kitchen.
The mixture will start to get stiff; add in a spoonful or two of cream cheese and then add the final amount of icing sugar.
Beat in the vanilla paste.
Quickly incorporate the remaining cream cheese: you don't want to beat the icing too much from now on, as the more you work the cream cheese, the looser the mixture will get.
Lastly fold through the melted chocolate, making sure it's evenly distributed through the buttercream.
Stir through the salt, then get ready to ice your cake.
* If the chocolate is still a little warm when you add it to the buttercream it may mean your mix feels very loose/soft. Allow to firm up for 5 minutes in the fridge before use.