White Chocolate Cream Cheese Frosting

This is probably the best frosting in the world. Seriously. My husband (who is not a sweets person) saves the extra, puts in the fridge, and grabs spoonfuls throughout the day. This is now my go-to frosting: I use it for cake pops, my Red Velvet White Chocolate Cheesecake, and anything I’m “testing” for the first time.

The part I’m proudest of…I came up with the idea. Now that I had the idea and developed it, I found it all over the internet. Why didn’t anyone tell me about this before!? And why did I spend multiple batches testing the perfect amount of chocolate and sugar?

Ingredients:
2 & 1/2 to 3 cups powdered sugar, sifted
Two (8 oz.) pkgs. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
12 oz. baker’s white chocolate

First, you’re going to set out cream cheese and butter and allow it to warm to room temperature. While that is happening, sift the powdered sugar. (This sucks…my arm is always sore afterwards…but is necessary for the perfect light and creamy, fluffy texture we’re aiming for.).
Sift the powdered sugar.