White Chocolate Cream Cheese Frosting

Recipe by Rose Beranbaum

Rose Levy Beranbaum makes this creamy, luscious frosting for Carrot Cake. She says, "It can easily be made days ahead and yet remains moist and delicious. Cream cheese gives a slight tang to the white chocolate buttercream, balancing out the sweetness and serving as a perfect flavor and texture for the tender crumb."

20 mins
50 mins
3 cups
White Chocolate Cream Cheese Frosting


  1. Thirty minutes before making the frosting, place the cream cheese and butter on the counter. Cut the butter into four pieces and coarsely chop the white chocolate.

  2. Place the chocolate in a heatproof bowl and melt in the microwave in 15-second bursts, stirring in between, until the chocolate is 85% melted. Stir without further heating until the chocolate is completely fluid. Let cool until just slightly warm to the touch (80°F to 85°F).

  3. Place the cream cheese, butter, and crème fraîche (or sour cream) in the bowl of a food processor and process until smooth and creamy.

  4. Scrape down the sides of the bowl. Add the cooled, melted white chocolate and pulse several times to incorporate. Add the vanilla and pulse until it disappears.

  5. Use to frost carrot cake or cupcakes. Store, covered, in the refrigerator for up to 1 week; freeze for longer storage.