Delicious White Chocolate Cake Cream Recipe

Begin by melting the white chocolate in the microwave in short bursts. Make sure to stir between intervals to avoid burning. Once melted, allow it to cool to a temperature of 32°C (90°F).

In a mixing bowl, take the unsalted butter softened to room temperature. Beat it with the powdered sugar until it becomes fluffy and light in color. This process usually takes about 3-5 minutes on a medium speed.

Once the white chocolate has cooled, slowly pour it into the butter mixture. Mix on low speed just until combined, taking care not to over-mix.

Before starting this step, remove the cream cheese from the refrigerator to soften slightly. In a separate bowl, beat the cream cheese on low speed to smooth out any lumps. This will help create a creamy texture later.

Next, add the whipped cream and mix on low to medium speed until the mixture is smooth and homogeneous. If desired, add any food coloring at this stage to achieve the desired color.

Finally, gently fold the cream with a silicone spatula to remove any trapped air bubbles. Your cream is now ready to use! The ideal application temperature is around 20-23°C (68-73°F).