Cream Cheese & White Chocolate Icing
This is my favourite go to icing, especially when it comes to layered cakes, topping cupcakes and for a sweet dessert dip with fruit!
Uses
Cream cheese & white chocolate icing is a versatile icing that can be used in many different ways to add a creamy, tangy, and sweet flavour to a variety of desserts. Some of the most common uses of cream cheese and white chocolate icing include:
- Cake icing: Cream cheese and white chocolate icing is a popular choice for icing cakes, especially carrot cake and red velvet cake. The colour is striking!
- Cupcake icing : Cream cheese and white chocolate icing is a delicious icing for cupcakes, and it can be piped on in a variety of decorative patterns.
- Cookie sandwich filling: Cream cheese and white chocolate icing can be used as a filling for cookie sandwiches, providing a delicious contrast to the crunchy cookie exterior.
- Cheesecake topping: Cream cheese and white chocolate icing can be used as a topping for cheesecake, adding an extra layer of creamy goodness.
- Fruit dip: Cream cheese and white chocolate icing can be used as a dip for fresh fruit, providing a sweet and tangy complement to the fruit’s natural flavours.
- Toast topping: Cream cheese and white chocolate icing can be spread on toast for a sweet and indulgent breakfast treat. Why not!
Overall, cream cheese and white chocolate icing is versatile and can be used in a wide range of desserts and dishes, adding a delicious and creamy touch to any recipe.
Storing
Cream cheese icing can be stored in an airtight container in the fridge for up to 1 week. Before storing, make sure the icing is completely cooled to room temperature. If the icing is too runny, you can add more powdered sugar to thicken it up before storing.
When storing, it’s important to keep it in an airtight container to prevent it from drying out or absorbing any odours from other foods in the fridge. I prefer to store in a glass container. You can also place a layer of plastic wrap directly on top of the icing before closing the container lid to create an extra barrier against air and moisture.
When you’re ready to use the icing, take it out of the fridge and allow it to come to room temperature before using. You can also give it a quick stir to bring it back to a smooth consistency if it has separated or thickened in the fridge.
Freezing
Yes, cream cream cheese and white chocolate icing can be frozen, although it may change in texture slightly once it has been thawed. I much prefer to make it as I need it.
If you need to freeze this icing, it’s best to do so before you’ve frosted your cake or cupcakes. Here are the steps for freezing:
- Make sure the icing is at room temperature before you freeze it. If it’s too cold, it may become grainy or lumpy when it thaws.
- Transfer the icing to an airtight container, such as a freezer-safe plastic container or a resealable plastic bag. Make sure to leave some room at the top of the container or bag, as the icing may expand slightly as it freezes.
- Label the container or bag with the date and contents, so you know what’s inside and when you froze it.
- Place the container or bag in the freezer, and freeze for up to 3 months.
- When you’re ready to use the icing, remove it from the freezer and let it thaw in the fridge overnight. Once it’s thawed, give it a good stir to ensure it’s smooth and creamy before using it to frost your cake or cupcakes.
Note that cream cheese icing that has been frozen and thawed may be slightly softer or runnier than freshly made icing. You can try adding a little more powdered sugar to thicken it up if necessary.
To melt chocolate in the Thermomix
- Place 200 g chocolate, small pieces or callets, in mixing bowl.
- Grate 8 sec/speed 10. Scrape down sides of mixing bowl with spatula.
- Melt 3-4 min/50°C/speed 2 until chocolate is melted.
- Use as needed.
Cream Cheese & White Chocolate Icing
Equipment
- TM5 or TM6
Ingredients
- 125 grams icing sugar
- 200 grams butter softened
- 500 grams cream cheese
- 2 tsp vanilla bean paste/extract
- 150 grams white chocolate melted
Instructions
- Add icing sugar to Thermomix Bowl and turbo for three 1 sec blasts to sieve the icing sugar
- Add butter, cheese and vanilla to Thermomix bowl and mix 30 secs/speed 4. Scrape down bowl and repeat 30 secs/speed 4.
- If the mix is too soft, chill for 15 mins before spreading.
- Transfer to a bowl and fold in the cooled melted chocolate.
- Use as needed
Notes
- Place 200 g chocolate, small pieces or callets, in mixing bowl.
- Grate 8 sec/speed 10. Scrape down sides of mixing bowl with spatula.
- Melt 3-4 min/50°C/speed 2 until chocolate is melted.
- Use as needed.