Cream Cheese Icing

This is a very rich and decadent icing. It goes especially well with carrot cake or carrot cake cupcakes.

Formula: frosts approximately 100 cupcakes
11% Unsalted butter, 145 g
16% White chocolate, 212 g
100% Cream cheese, 1.323 kg
51% Powdered sugar, 675 g
11% Sour cream, 145 g
Total: 189%


MOP:

• Melt butter and chocolate over a double broiler.
• While this is melting start to soften the cream cheese in a mixer.
• When the cream cheese is soft and creamy, start adding the powdered sugar slowly. You will probably need to do this in several batches so that the sugar does not fly out everywhere.
• Add the butter and chocolate mixture.
• Add in sour cream.
• Mix to fully incorporate.