White Chocolate Cream Cheese Buttercream Frosting

• 12 ounces white chocolate, chopped
• 12 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 1 1/2 teaspoons vanilla
• 2 tablespoons lemon juice, freshly squeezed and strained
• 4 cups confectioners' sugar, sifted

1. Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
2. Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
3. Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
4. Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

white chocolate, cream cheese, unsalted butter, vanilla, lemon juice, sugar

Taken from www.food.com/recipe/white-chocolate-cream-cheese-buttercream-frosting-464128 (may not work)