I’m taking a break from Dorie today. Yesterday was my baby’s 1st birthday, and we had to do a little celebrating. For whatever reason, no one wanted to celebrate with Almond Flounder Meuniere!
I can’t believe it’s already been a year, but I have been loving every minute! When our oldest turned 1 we had a big party and invited all kinds of people. We only did that once! It was to much work, and way too many presents for a one year old! Now that we’re on baby number 5 we are very low key. I had the older kids decorate with streamers and I made cupcakes. In fact, I made boxed cupcakes! They’re not the best, but when the whole point is for the baby to get messy, I don’t think it’s worth sifting flour!
The frosting though is a different story. Frosting just takes a few minutes to put together, and this way I got the exact flavor I wanted. I’m a huge fan of white chocolate, and I have a monster package of cream cheese in my fridge, so the logical conclusion was white chocolate cream cheese frosting!
This amount makes more than enough for 24 cupcakes. It was pretty soft at first, but after 20 minutes in the fridge it was perfect piping consistency.
White Chocolate Cream Cheese Frosting
adapted from food.com
- 6 oz. cream cheese
- 1 1/2 c. white chocolate chips
- 1/4 c. butter, softened
- 1 tsp. vanilla
- 2 c. powdered sugar
- Melt chocolate chips and let cool.
- Beat cream cheese and sugar together until smooth.
- Add vanilla and white chocolate, mix until smooth.
- Add powdered sugar, and again, mix until smooth. If it isn’t the consistency you want, add more sugar, or some water to get it right. It will be soft and fine for spreading, but if you want to pipe it, put it in the fridge.