Ingredients
Scale
- 6 ounces white chocolate, coarsely chopped
- 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1 teaspoon peppermint extract
- 2 to 2 1/2 cups confectioners sugar, sifted
Instructions
- Place the white chocolate in a small glass bowl in the microwave oven on 50% power for 1 minute. If not completely melted, put in for another minute. Make sure to use 50% power as you don’t want to burn your chocolate. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
- Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners’ sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Notes
I doubled this recipe for the full recipe of Vanilla Cupcakes, and “just made it” topping cupcakes with a piping bag!
The recipe listed is a single recipe. Double the amounts if you would like to double the recipe.
- Prep Time: 10 mins