I developed this Sugar and Spice Frosting in honor of the birth of my sweet little girl, who is definitely made of all things nice. Rich with white chocolate, this frosting is subtly flavored with vanilla bean, cinnamon, and crystallized ginger. White Chocolate Sugar and Spice Frosting would be great for frosting baby shower cake or cupcakes, but the flavor is also sophisticated and versatile enough for all sorts cakes and entertaining scenarios.
Tip: Be sure to use only top-quality white chocolate for optimal flavor and texture. Check the label to be sure it is made with cocoa butter, rather than vegetable fat.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 6 ounces good-quality white chocolate, finely chopped
- 12 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1/2 vanilla bean, split
- 1 tablespoon crystallized ginger, very finely chopped, plus extra for decorating if desired
- 3/4 teaspoon cinnamon
- 3/4 cup confectioners' sugar (powdered sugar)
Preparation:
Melt the chocolate, stirring until smooth, in a double boiler, in a large heat-proof bowl set over gently simmering water, or in the microwave. Remove from the heat and set aside to cool slightly.
Using electric beaters, a stand mixer, or handheld rotary beaters, beat together the cream cheese and butter until smooth and fluffy. Add the melted chocolate and continue to beat until smooth.
With a sharp knife, scrape the seeds from the vanilla bean into the frosting. Beat until the vanilla is well distributed. Add the cinnamon and crystallized ginger, and beat again briefly, scraping down the side of the bowl with a spatula if necessary, until all of the spices are evenly distributed. Add the confectioners' sugar and beat until the frosting is smooth.
Refrigerate the frosting, well covered, until ready for use. Allow to come to room temperature for easier spreading. Use it to frost your favorite cake or cupcake recipe. Enjoy!