Summary

Ingredients

• 200 g chocolate, white, chopped
• 270 g cream cheese, (Philadephia) approx. 19 ° C
• 70 g butter, approx. 19 ° C
• 2 teaspoons vanilla extract OR:
• 1 vanilla pod (s) the pulp
• teaspoon ⅛ bitter almond flavor

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Instructions

1. Melt the white chocolate carefully in a vessel in the microwave or water bath, stirring every 15 seconds with a silicone spatula.
2. Let the melted chocolate cool down until it is no longer warm but still runny.
3. In a bowl, stir the butter and cream cheese until smooth. Stir in the cooled and liquid white chocolate until a homogeneous mass is formed. Then stir in the vanilla extract. Add the bitter almond aroma, start with a drop, test the taste and possibly stir in the rest.
4. If the frosting is too soft, just cool it down a little in the refrigerator.
5. The Frosty Creme can be used with a piping bag and palette to decorate cupcakes, cakes and tarts or as a filling.