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The creamiest, most decadent frosting to ever grace your spoon! Spread it on cakes, cupcakes, cookies, or as a sweet dip for pretzels!
I’m a HUGE fan of salty-sweet desserts. As a kid, I’d prefer my cake plain (no frosting) and have the frosting on the side where I would dip pretzel rods in. Just like candied bacon, chocolate-covered potato chips – salty sweet is the type of dessert I crave.
Gather the ingredients
This recipe makes a lot of frosting which can easily handle a layered cake, a few dozen cookies or cupcakes, or one killer pretzel dip!
This recipe uses pantry and fridge staples:
Dairy – softened cream cheese and mascarpone (You can use all cream cheese if you wish), softened butter
Pantry – Confectioners’ sugar, Vanilla Paste, and melted (cooled) white chocolate
Make the Frosting
To a bowl, add softened cream cheese, mascarpone, and butter. Beat until light and creamy
Add in the Vanilla Paste, and white chocolate, and mix until incorporated.
Add in the confectioners’ sugar and slowly mix until all are combined. Don’t forget to scrape down the sides to ensure everything is well blended.
Just look at those vanilla bean flecks!
There’s just something magical about seeing those flecks!
Cover the frosting bowl and place it in the fridge to firm up slightly.
Ways to use
As I mentioned above, I LOVE this with pretzels or other salty snacks dipped in it. This, some pretzels, and a great movie make the perfect treat for movie night! Other ways are these 2 cookie recipes!
To a bowl whip together the cream cheese, mascarpone, and butter until light and fluffy. Add in the Vanilla Paste and white chocolate mixing it until combined. Add in the confectioners’ sugar and slowly beat in until smooth and creamy. Be sure to scrape down the sides. Cover and place in the fridge for 15-30 minutes to firm up slightly before using.
Hello, I’m new to your site but I’m loving what I see already. I do have a question concerning the amount of cream cheese to use if NOT using the mascarpone – just to be clear, if not using mascarpone, the total amount of cream cheese needed is 16 ounces or is it only 12 ounces? Sorry, am a bit confused.Thank you!
That’s a beautiful frosting, with the little vanilla specks! I recently started using vanilla paste and it really is so much better than vanilla extract! So much more flavor!
This is such an easy frosting, the texture is super light and I think the vanilla specks make it really chic. I’ll be using it on any and every cake, and in French macarons, too!
Hello, I’m new to your site but I’m loving what I see already. I do have a question concerning the amount of cream cheese to use if NOT using the mascarpone – just to be clear, if not using mascarpone, the total amount of cream cheese needed is 16 ounces or is it only 12 ounces? Sorry, am a bit confused.Thank you!
Hi! OMG I made a typo, I’m sorry for confusing you! Oy! It’s Monday part 42 for me 🙂
If you’re not using Mascarpone at all, use 20 ounces of cream cheese in total. And thank you for the kind words 🙂 Welcome to the TKW Family!
Best Kitchen Wishes!
This white chocolate frosting is divine! I always love to spread some frosting on my desserts an this one is one of the best I made, thanks!
★★★★★
That’s a beautiful frosting, with the little vanilla specks! I recently started using vanilla paste and it really is so much better than vanilla extract! So much more flavor!
★★★★★
This is such an easy frosting, the texture is super light and I think the vanilla specks make it really chic. I’ll be using it on any and every cake, and in French macarons, too!
★★★★★