It’s autumn on my blog. Nothing elaborate – it’ll only be up until Thanksgiving – but it was time to take down the Halloween theme.
This picture was taken at Beaver Creek State Park during our recent visit. It was just so lovely and…gold, I couldn’t not take the picture. The people in it are a photographer, his assistant and a young girl getting her senior pictures taken (her mother was hovering around there somewhere).
I hope you’re all having a great weekend. I’m going to go make some cornbread dressing and pork chops for dinner, along with steamed broccoli and cranberry sauce of the canned variety since I’m being lazy tonight, and have Beloved make me a Chocolate Covered Cherry Martini. Then there shall be a whole lotta snugglin’ goin’ on, because he has to drive to Chicago tomorrow (boooooo, hisssssssss) and will be gone all week again (more boooooooo, hissssssssss).
But on to the matter at hand. I made a carrot cake yesterday and iced it with a White Chocolate Cream Cheese Buttercream. It’s easy to make, not at all heavy or greasy, and very, very tasty. It is good on red velvet and Italian Cream cake, as well – Rose Levy Berenbaum uses her version of this buttercream to decorate cheesecakes, but I think it’s a little too soft for any elaborate decorations such as roses or stringwork.
White Chocolate Cream Cheese Buttercream
Frosts one 9″ layer generously
12 ounces cream cheese, softened
1 1/2 sticks unsalted butter, softened
9 ounces Nestle’s Premium White Morsels (about 3/4 of the bag)
1/2 teaspoon lemon extract
In a large bowl, preferably the bowl of a stand mixer, beat the cream cheese with a mixer on high speed until light and fluffy.
Pour the white chocolate chips into a 2 cup glass measure; heat in the microwave for about 1 1/2 minutes, stirring every 20 – 30 seconds until completely melted. Let cool slightly and add it to the cream cheese, about 1/4 cup at a time, beating well after each addition. If the mixture looks slightly melted, just keep beating it on medium speed until it begins to cool and thicken again.
Add the butter, two or three tablespoons or so at a time, beating for a minute on medium speed after each addition. Once all of the butter has been added, add the lemon extract. Continue beating for another 3 – 5 minutes, until the mixture gains a little more volume and holds it shape well when mounded with a spatula.
This can be made ahead and refrigerated, but bring to room tempertature and rebeat before using.