White Chocolate Cream Cheese Icing
- 1 (14 oz.) package White Candy Melts™
- 2 (8 oz.) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 2 Tablespoons lemon juice
Melt Candy Melts™ according to directions. Allow coating to cool slightly, stirring occasionally (don’t let it harden). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice. After decorating your cake, refrigerate until ready to serve. Bring to room temperature 30 minutes before serving.
Yield: about 4-1/2 cups