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Collettes Thermie Kitchen

Cream Cheese & White Chocolate Icing

My favourite filling for layer cakes, a perfect spreadable icing and delicious as a fresh fruit dip!
5 from 2 votes
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Course: Basics
Keyword: cream cheese, icing, white chocolate

Equipment

  • TM5 or TM6

Ingredients

  • 125 grams icing sugar
  • 200 grams butter softened
  • 500 grams cream cheese
  • 2 tsp vanilla bean paste/extract
  • 150 grams white chocolate melted

Instructions

  • Add icing sugar to Thermomix Bowl and turbo for three 1 sec blasts to sieve the icing sugar
  • Add butter, cheese and vanilla to Thermomix bowl and mix 30 secs/speed 4. Scrape down bowl and repeat 30 secs/speed 4.
  • If the mix is too soft, chill for 15 mins before spreading.
  • Transfer to a bowl and fold in the cooled melted chocolate.
  • Use as needed

Notes

To melt chocolate in the Thermomix:
  1. Place 200 g chocolate, small pieces or callets, in mixing bowl.
  2. Grate 8 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  3. Melt 3-4 min/50°C/speed 2 until chocolate is melted.
  4. Use as needed.
 
Make sure the white chocolate has cooled before adding and folding in!